CN107006556A - A kind of freezing flour-dough bread premixed powder and preparation method thereof - Google Patents
A kind of freezing flour-dough bread premixed powder and preparation method thereof Download PDFInfo
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- CN107006556A CN107006556A CN201710285829.4A CN201710285829A CN107006556A CN 107006556 A CN107006556 A CN 107006556A CN 201710285829 A CN201710285829 A CN 201710285829A CN 107006556 A CN107006556 A CN 107006556A
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- dough
- flour
- freezing flour
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Classifications
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- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/30—Organic phosphorus compounds
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides a kind of freezing flour-dough bread premixed powder and preparation method thereof, including：Freezing flour-dough improver, high gluten wheat flour, oatmeal, edible salt, white granulated sugar, milk powder, yeast.The freezing flour-dough improver is glucose oxidase, zytase, alpha amylase, single, double fatty acid glyceride, polyglyceryl fatty acid ester, calcium sulfate, calcium dihydrogen phosphate, tricalcium phosphate, ascorbic acid, one or more of mixing in trehalose, Gluten, Sodium Polyacrylate, cornstarch.The present invention is fully combined together oil and water by emulsifying agent, is wrapped in dough, dough, oil, water is fully blended together, reach more preferably water-retaining property, makes product flexibility, freshness date, shelf life advantageously.Using freezing flour-dough improver bread premixed powder dough can be overcome rotten in low temperature, extend the shelf life, improve the quality of freezing flour-dough.
Description
Technical field
The present invention relates to bread premixed powder technical field, specially a kind of freezing flour-dough bread premixed powder and its preparation side
Method.
Background technology
Freezing flour-dough improving technology is the bread new technology grown up phase later 1950s.At present, with
Chain operation concept is become increasingly popular and extensive use, and freezing flour-dough improving technology rapidly developed in the whole world, is being permitted
Quite popularize many countries and regions.The positive popular chain store management style of particularly domestic and international bread industry so that freezer surface
Group's legal system has obtained very big development as bread.
At present, the bread improver on domestic and international market is broadly divided into two kinds, oxidized form modifying agent and emulsifying modifying agent.
The country accounts for the overwhelming majority with oxidized form modifying agent.Oxidized form modifying agent feature：Amylopectin is cut by enzyme, to reach bread
Soft effect, but oxidized form modifying agent is to the water conservation sexual deviation of freezing flour-dough, causes shelf life, freshness date deviation.
There are some researches show, single, double fatty acid glyceride, the oil substances such as polyglyceryl fatty acid ester can make in dough
Hydrone is dispersed and is wrapped, and is unlikely to cause yeast cells because of ice crystal volumetric expansion under freezing environment, yeast is dead；Together
When, when freezing flour-dough thaws, the reduction that can also suppress glutathione is leaked, the problem of influenceing bread.Alpha-amylase
, so as to reduce the loss of starch moisture, enough carbon sources can be also provided for yeast by Starch Conversion into dextrin and carbohydrate, so that
Delay bread staling, accelerate dough fermentation.In addition, also having result of study to show, glucose oxidase can make in dough fermentation
Sulfydryl generation disulfide bond makes the smooth tissue of dough fine and smooth so as to improve loaf volume.In bread production process, emulsifying agent can
Reinforcement gluten network intensity, raising dough elasticity, water absorption rate, extensibility, making the mechanical durability of dough improves.Also research is sent out
Existing, calcium salt can adjust the hardness and pH of water, and stable fermentation strengthens gluten, increases bread specific volume.Ascorbic acid is except being used as battalion
Foster hardening agent is added in bread, solves the problems, such as outside wheat Vc shortage, also the effect with increase loaf volume.Trehalose
It is a kind of cryoprotector, yeast viability under freezing conditions can be improved, while preventing age of starch to be effectively protected albumen
In freezing time variation.Sodium Polyacrylate is one kind of hydrophilic colloid, the network structure with enhancing gluten, makes uniform moisture
It is dispersed in dough.Gluten is natural vegetable protein, and a small amount of addition can play good increasing muscle effect, improve adding for dough
Work performance, improves the chewiness of bakery.Cornstarch is uniformly dispersed in flour by various additives, makes bread texture
It is homogeneous.
The content of the invention
Technical problem solved by the invention is to provide a kind of freezing flour-dough bread premixed powder and preparation method thereof, to solve
The problem of in certainly above-mentioned background technology.
Technical problem solved by the invention is realized using following technical scheme：A kind of bread premixing of freezing flour-dough
Powder, including：Freezing flour-dough improver, high gluten wheat flour, oatmeal, edible salt, white granulated sugar, milk powder, yeast.
The freezing flour-dough improver be glucose oxidase, zytase, alpha-amylase, single, double fatty acid glyceride,
Polyglyceryl fatty acid ester, calcium sulfate, calcium dihydrogen phosphate, tricalcium phosphate, ascorbic acid, trehalose, Gluten, Sodium Polyacrylate,
One or more of mixing in cornstarch.
The quality proportioning of the freezing flour-dough improver is that glucose oxidase is 1~10 part, and zytase is 1~15
Part, alpha-amylase is 1~15 part, and single, double fatty acid glyceride is 10~450 parts, and polyglyceryl fatty acid ester is 10~60 parts, sulphur
Sour calcium is 150~280 parts, and calcium dihydrogen phosphate is 10~60 parts, and tricalcium phosphate is 2~50 parts, and ascorbic acid is 10~50 parts, sea
200-480 parts of algae sugar, 100-220 parts of Gluten, 1-10 parts of Sodium Polyacrylate, 10-500 parts of cornstarch.
A kind of processing method of freezing flour-dough improver comprises the following steps：
(1) by the glucose oxidase of quality proportioning, zytase, alpha-amylase, single, double fatty acid glyceride gathers sweet
Oil and fat acid esters, calcium sulfate, calcium dihydrogen phosphate, tricalcium phosphate, ascorbic acid, trehalose, Gluten, Sodium Polyacrylate, corn
Starch, adds water, into mixer；
(2) setting mixer mixing speed uses 45-80r/min.Mixing time is 15-30min, until it is well mixed,
Obtain freezing flour-dough improver.
A kind of processing method of the bread premixed powder of freezing flour-dough, comprises the following steps：
(1) high gluten wheat flour of known quality is added in mixer；
(2) addition of oatmeal is the 3%-6% of high gluten wheat flour, and the addition of freezing flour-dough improver is small for high muscle
The 0.3%-0.9% of flour, the addition of edible salt is the 0.5%-1.5% of high gluten wheat flour, and the addition of white granulated sugar is height
The 10%-30% of gluten wheat flour, the addition of milk powder is the 2%-9% of high gluten wheat flour, and the addition of yeast is high muscle wheat
The 0.2%-7% of powder, is separately added into mixer, mixes；
(3) setting mixer mixing speed uses 30-70r/min, and mixing time is 25-40min, until it is well mixed,
Obtain the bread premixed powder of freezing flour-dough.
Compared with disclosed technology, there is advantages below in the present invention：The present invention fully combines oil and water by emulsifying agent
Together, it is wrapped in dough, dough, oil, water is fully blended together, reach more preferably water-retaining property, makes product soft
Property, freshness date, shelf life are advantageously.It can overcome change of the dough in low temperature using freezing flour-dough improver bread premixed powder
Matter, extends the shelf life, and improves the quality of freezing flour-dough.
Embodiment
In order that technological means, creation characteristic, workflow, application method reached purpose and effect of the present invention are easy to bright
It is white to understand, below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment 1
By high gluten wheat flour 1000g, oatmeal 45g, freezing flour-dough improver 6g (complete freezing flour-dough improver formulas：
3 parts of glucose oxidase, zytase is 5 parts, and alpha-amylase is 14 parts, and single, double fatty acid glyceride is 178 parts, polyglycereol
Fatty acid ester is 30 parts, and calcium sulfate is 260 parts, and calcium dihydrogen phosphate is 60 parts, and tricalcium phosphate is 24 parts, and ascorbic acid is 24 parts,
300 parts of trehalose, 145 parts of Gluten, 5 parts of Sodium Polyacrylate, remaining cornstarch), edible salt 7g, white granulated sugar 190g, milk powder
45g, yeast 65g, add water into batch mixer, mixing speed uses 50r/min, and mixing time is 30min, until well mixed
Obtain the bread premixed powder containing freezing flour-dough improver.
Confirm example 1
Obtained modifying agent, remaining dispensing, processing technology be the same as Example 1 after emulsifying agent are removed in freezing flour-dough improver.
Confirm example 2
Obtained modifying agent, remaining dispensing, processing technology be the same as Example 1 after antifreeze are removed in freezing flour-dough improver.
Confirm example 3
Remaining dispensing of obtained modifying agent, processing technology be the same as Example 1 after once muscle agent are removed in freezing flour-dough improver.
Freezing flour-dough stretching experiment effect
Dough tensile experiment parameter：
Dough makes：Dough, which is carried out, using BRABENDER farinographs rubs mixed sample size：301.8g, modifying agent addition：
1.8g (i.e. addition 0.6%), amount of water：54.7% (i.e. 165g), kneading-through rotating speed：63r/min, rubs and does time：2min, temperature
Degree：Constant 30 DEG C (keeping starting experiment after 20min), stands 4-5min after dough sizing, eliminates internal stress, dough leavening temperature
Degree：35 DEG C, texture instrument parameter：Probe decrease speed (pre-test speed) before surveying：1mm/s, test speed (test
speed)：Speed (post-test speed) after 2mm/s, survey：10mm/s, shift length (distance)：40mm.
Embodiment and the different proofing period experiments of confirmation example
Blank control group, embodiment 1 confirms example 1, confirms example 2, and confirmation example 3 is entered in farinograph by above-mentioned formulation condition
Carry out dough and rub mixed, after 2min, take out dough, weigh 50g after standing 5min, rub into and 35 DEG C of proofing box are put into after circle, respectively
Proof 45min, 90min, 135min or sealing is immediately placed in -18 DEG C of refrigerator freezings 10 days, rear to take out in 35 DEG C of temperature, humidity
Thaw 2h under the conditions of 85%, rear homogeneous, the size that obtains tissue of be extruded to shape, and it is real that the equal dough strips of volume carry out stretching
Test.Blank control example is the freezing flour-dough without freezing flour-dough improver, and experimental result is shown in following table.
From upper table result, embodiment 1-4 is freezing flour-dough improver of the invention to freezing flour-dough tensile property
Influence, compared with blank control example, confirmation example group, the mechanical stretching force of dough is obviously improved, and dough reaches maximum tension
Also there is notable shortening the time of power, when fermenting between when being extended for 90-135min, the tensile property of dough is obviously improved, thus
It can be confirmed that the freezing flour-dough bread improver of the present invention has a significant impact to the mechanical stretching performance of freezing flour-dough, and to gluten
The formation of network protein has actively impact.
In addition embodiment 1 compares confirmation example 1, confirms example 2, when the confirmation dough fermentation time of example 3 is all 135min, has added
The freezing flour-dough tensile property of embodiment 1 of whole freezing flour-dough improver is substantially better than other confirmation groups, explanation：Freezing flour-dough is improved
Each composition in agent is all played and positive role in the manufacturing process of freezing flour-dough, and every kind of composition complements each other, and is not
The part that can or lack, makes the bread that the premixed powder of bread containing freezing flour-dough improver is made have more preferable quality.
Reference example --- numerical value unit is weight percentage in croissant table
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the present invention by appended claims and
Its equivalent thereof.
Claims (5)
1. a kind of bread premixed powder of freezing flour-dough, it is characterised in that：Including：Freezing flour-dough improver, high gluten wheat flour, oat
Powder, edible salt, white granulated sugar, milk powder, yeast.
2. a kind of bread premixed powder of freezing flour-dough according to claim 1, it is characterised in that：The freezing flour-dough improvement
Agent is glucose oxidase, zytase, alpha-amylase, single, double fatty acid glyceride, polyglyceryl fatty acid ester, calcium sulfate, phosphorus
One or more in acid dihydride calcium, tricalcium phosphate, ascorbic acid, trehalose, Gluten, Sodium Polyacrylate, cornstarch are mixed
Close.
3. a kind of bread premixed powder of freezing flour-dough according to claim 2, it is characterised in that：The freezing flour-dough improvement
The quality proportioning of agent is that glucose oxidase is 1~10 part, and zytase is 1~15 part, and alpha-amylase is 1~15 part, single, double
Fatty acid glyceride is 10~450 parts, and polyglyceryl fatty acid ester is 10~60 parts, and calcium sulfate is 150~280 parts, biphosphate
Calcium is 10~60 parts, and tricalcium phosphate is 2~50 parts, and ascorbic acid is 10~50 parts, 200-480 parts of trehalose, Gluten 100-
220 parts, 1-10 parts of Sodium Polyacrylate, 10-500 parts of cornstarch.
4. a kind of processing method of freezing flour-dough improver, it is characterised in that：Comprise the following steps：
(1) by the glucose oxidase of quality proportioning, zytase, alpha-amylase, single, double fatty acid glyceride, polyglycerol ester
Fat acid esters, calcium sulfate, calcium dihydrogen phosphate, tricalcium phosphate, ascorbic acid, trehalose, Gluten, Sodium Polyacrylate, cornstarch,
Add water, into mixer；
(2) setting mixer mixing speed uses 45-80r/min, and mixing time is 15-30min, until it is well mixed, obtain
Freezing flour-dough improver.
5. a kind of processing method of the bread premixed powder of freezing flour-dough, it is characterised in that：Comprise the following steps：
(1) high gluten wheat flour of known quality is added in mixer；
(2) addition of oatmeal is the 3%-6% of high gluten wheat flour, and the addition of freezing flour-dough improver is high gluten wheat flour
0.3%-0.9%, the addition of edible salt is the 0.5%-1.5% of high gluten wheat flour, and the addition of white granulated sugar is small for high muscle
The 10%-30% of flour, the addition of milk powder is the 2%-9% of high gluten wheat flour, and the addition of yeast is high gluten wheat flour
0.2%-7%, is separately added into mixer, mixes；
(3) setting mixer mixing speed uses 30-70r/min, and mixing time is 25-40min, until it is well mixed, obtain
The bread premixed powder of freezing flour-dough.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710285829.4A CN107006556A (en) | 2017-04-27 | 2017-04-27 | A kind of freezing flour-dough bread premixed powder and preparation method thereof |
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| CN201710285829.4A CN107006556A (en) | 2017-04-27 | 2017-04-27 | A kind of freezing flour-dough bread premixed powder and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108184948A (en) * | 2018-02-11 | 2018-06-22 | 天津味多美科技股份有限公司 | A kind of prebake conditions Refrigeration Technique method stick dough and production method |
| CN109619145A (en) * | 2019-01-21 | 2019-04-16 | 杭州洲际食品有限公司 | The bread frozen dough and preparation method thereof of yeast freeze-proof function admirable |
| CN109744289A (en) * | 2018-12-10 | 2019-05-14 | 吉林中粮生化有限公司 | The method for freezing Fried Glutinous Rice Balls with Sesame premixed powder and its making Fried Glutinous Rice Balls with Sesame |
| CN110037074A (en) * | 2018-03-30 | 2019-07-23 | 江西农业大学 | A kind of fresh-keeping modifying agent of Toast containing compounded enzyme preparate |
| CN110402984A (en) * | 2019-06-21 | 2019-11-05 | 杨晓军 | A kind of compound bread premixed powder |
| CN111227006A (en) * | 2020-03-03 | 2020-06-05 | 武汉轻工大学 | Healthy frozen sweet bread containing composite β -glucan and preparation method thereof |
| CN111990432A (en) * | 2020-05-22 | 2020-11-27 | 广东广益科技实业有限公司 | Dough improver, ox horn bun prepared from dough improver, preparation method and application |
| CN112514946A (en) * | 2020-12-11 | 2021-03-19 | 北京古船食品有限公司 | Fried bread stick premixed powder suitable for freezing and preparation method and application thereof |
| CN115918888A (en) * | 2022-11-11 | 2023-04-07 | 河北同福健康产业有限公司 | Modifier for frozen dough and preparation method and application thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108184948A (en) * | 2018-02-11 | 2018-06-22 | 天津味多美科技股份有限公司 | A kind of prebake conditions Refrigeration Technique method stick dough and production method |
| CN108184948B (en) * | 2018-02-11 | 2021-07-02 | 天津味多美科技股份有限公司 | Pre-baked frozen dough and preparation method thereof |
| CN110037074A (en) * | 2018-03-30 | 2019-07-23 | 江西农业大学 | A kind of fresh-keeping modifying agent of Toast containing compounded enzyme preparate |
| CN109744289A (en) * | 2018-12-10 | 2019-05-14 | 吉林中粮生化有限公司 | The method for freezing Fried Glutinous Rice Balls with Sesame premixed powder and its making Fried Glutinous Rice Balls with Sesame |
| CN109619145A (en) * | 2019-01-21 | 2019-04-16 | 杭州洲际食品有限公司 | The bread frozen dough and preparation method thereof of yeast freeze-proof function admirable |
| CN110402984A (en) * | 2019-06-21 | 2019-11-05 | 杨晓军 | A kind of compound bread premixed powder |
| CN111227006A (en) * | 2020-03-03 | 2020-06-05 | 武汉轻工大学 | Healthy frozen sweet bread containing composite β -glucan and preparation method thereof |
| CN111990432A (en) * | 2020-05-22 | 2020-11-27 | 广东广益科技实业有限公司 | Dough improver, ox horn bun prepared from dough improver, preparation method and application |
| CN112514946A (en) * | 2020-12-11 | 2021-03-19 | 北京古船食品有限公司 | Fried bread stick premixed powder suitable for freezing and preparation method and application thereof |
| CN115918888A (en) * | 2022-11-11 | 2023-04-07 | 河北同福健康产业有限公司 | Modifier for frozen dough and preparation method and application thereof |
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