CN111642537A - Frozen dough improver containing citrus fibers and application thereof - Google Patents
Frozen dough improver containing citrus fibers and application thereof Download PDFInfo
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- CN111642537A CN111642537A CN202010359520.7A CN202010359520A CN111642537A CN 111642537 A CN111642537 A CN 111642537A CN 202010359520 A CN202010359520 A CN 202010359520A CN 111642537 A CN111642537 A CN 111642537A
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- 235000012470 frozen dough Nutrition 0.000 title claims abstract description 134
- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 69
- 241000207199 Citrus Species 0.000 title claims abstract description 68
- 239000000835 fiber Substances 0.000 title claims abstract description 68
- 235000008429 bread Nutrition 0.000 claims abstract description 52
- 235000013312 flour Nutrition 0.000 claims abstract description 40
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 38
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 28
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 28
- 239000003607 modifier Substances 0.000 claims abstract description 19
- 108010068370 Glutens Proteins 0.000 claims abstract description 17
- 235000021312 gluten Nutrition 0.000 claims abstract description 17
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims abstract description 14
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 14
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 14
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims abstract description 14
- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 14
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 14
- 102000004882 Lipase Human genes 0.000 claims abstract description 14
- 108090001060 Lipase Proteins 0.000 claims abstract description 14
- 239000004367 Lipase Substances 0.000 claims abstract description 14
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 14
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 14
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 14
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 14
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 230000008014 freezing Effects 0.000 claims abstract description 14
- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 14
- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 14
- 235000019421 lipase Nutrition 0.000 claims abstract description 14
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 14
- 239000011718 vitamin C Substances 0.000 claims abstract description 14
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 235000013601 eggs Nutrition 0.000 claims description 39
- 238000003756 stirring Methods 0.000 claims description 33
- 235000021552 granulated sugar Nutrition 0.000 claims description 23
- 239000003264 margarine Substances 0.000 claims description 23
- 235000013310 margarine Nutrition 0.000 claims description 23
- 239000000843 powder Substances 0.000 claims description 23
- 150000003839 salts Chemical class 0.000 claims description 23
- 235000008939 whole milk Nutrition 0.000 claims description 23
- 239000005457 ice water Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 16
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 13
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 13
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 13
- 235000010216 calcium carbonate Nutrition 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 239000011248 coating agent Substances 0.000 claims description 7
- 238000000576 coating method Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000010257 thawing Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 244000098345 Triticum durum Species 0.000 claims 1
- 235000007264 Triticum durum Nutrition 0.000 claims 1
- 238000005520 cutting process Methods 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 230000004083 survival effect Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000005096 rolling process Methods 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 20
- 230000000052 comparative effect Effects 0.000 description 6
- 238000007493 shaping process Methods 0.000 description 6
- 239000006071 cream Substances 0.000 description 5
- 235000012180 bread and bread product Nutrition 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 210000005253 yeast cell Anatomy 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000013538 functional additive Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
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
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
-
- 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
- A21D2/22—Ascorbic acid
-
- 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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A frozen dough modifier containing citrus fiber belongs to the field of food processing, and comprises 45-54 parts of high gluten wheat flour, 20-40 parts of diacetyl tartaric acid monoglyceride, 2-30 parts of calcium carbonate, 3-5 parts of vitamin C, 0.3-1.2 parts of citrus fiber, 0.1-0.3 part of alpha-amylase, 0.1-0.3 part of lipase, 0.1-0.3 part of xylanase and 0.1-0.3 part of glucose oxidase by weight; preparing a frozen dough therefrom, comprising; premixing, dough standing, cutting, rolling, quickly cooling, and freezing for storage; then unfreezing, forming, proofing, baking, cooling, sealing and packaging to obtain the bread; the modifier can protect the activity of the yeast, improve the survival rate of the yeast by 10 percent in the preservation period of the frozen dough, and improve the rheological property of the dough.
Description
Technical Field
The invention belongs to the technical field of food processing, relates to a frozen dough additive, and particularly relates to a frozen dough improver containing citrus fibers, a frozen dough prepared by using the frozen dough improver and application of the frozen dough in Danish bread and cream bread.
Background
The preparation technology of the frozen dough separates the procedures of bread making and bread baking, is beneficial to the standardization of bread production, and realizes the fresh taste of the household baking and the bread chain store which is eaten at present and baked at present. The quality of frozen dough sold in the market and baked bread thereof at present is not stable enough, and mainly shows that the activity of yeast is reduced in storage, the gluten network structure is damaged due to more ice crystals formed after the dough is frozen, and the like, so that the dough has the problems of longer proofing time, reduced gas holding capacity, smaller specific volume of the prepared bread product, reduced structural strength of the product, rough mouthfeel, hardening and the like, and the development of the frozen dough and the product thereof and the making experience of a baking kitchen are influenced.
Citrus fiber is a pure natural plant source functional food raw material extracted from citrus fruits, and is widely used in the field of baked food due to the fact that the citrus fiber is rich in dietary fiber and has strong water absorption, water retention, thickening, emulsification and texture improvement performances.
The existing technology for improving the frost resistance and the survival rate of yeast, keeping the stability of the activity of the yeast, improving the gas holding capacity, the stability, the taste and the like of frozen dough after being proofed is mostly to develop a new more frost-resistant yeast strain, or to carry out the frost resistance treatment on the yeast in advance, or to compound ice structure protein, yeast nutrient and other functional additives into a frozen dough modifier, and the composite frozen dough modifier is convenient and efficient to use, so the development of the new composite frozen dough modifier is very important.
Disclosure of Invention
The invention aims to solve the problems of reduced vitality of frozen dough yeast and poor quality of dough and products thereof in the prior art, and provides a frozen dough improver containing citrus fiber, the frozen dough prepared by the improver and the application of the frozen dough in bread, the improver can protect the vitality of yeast, the survival rate of the yeast of the frozen dough in the preservation period is improved by 10 percent, the rheological property of the dough is improved, and the bread products made of the frozen dough containing the improver have moist mouthfeel, soft structure and good quality.
The invention adopts the specific technical scheme that:
a frozen dough improver containing citrus fibre comprises the following components in percentage by mass (40-55): (2-5): (12-40): (2-30): (3-5): (0.3-1.2): (0.1-0.3): (0.1-0.3): (0.1-0.3): (0.1-0.3) high gluten wheat flour, trehalose, diacetyl tartaric acid monoglyceride, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase and glucose oxidase.
Furthermore, the protein content of the high gluten flour is more than or equal to 12 percent.
Further, the weight component ratio is (45-50): (2-5): (20-35): (2-5): (3-5): (0.3-1.2): (0.1-0.3): (0.1-0.3): (0.1-0.3): (0.1-0.3) high gluten wheat flour, trehalose, diacetyl tartaric acid monoglyceride, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase and glucose oxidase.
The frozen dough prepared by the frozen dough improver containing the citrus fiber comprises, by mass, 50-54 parts of flour, 30-35 parts of ice water, 2-4 parts of eggs, 4-6 parts of white granulated sugar, 2-4 parts of fresh yeast, 1-2 parts of whole milk powder, 2-5 parts of margarine, 0.8-1.0 part of salt and 1-2 parts of the frozen dough improver.
Further, the temperature of the ice water was 0 ℃.
The preparation method of the frozen dough prepared by the frozen dough improver containing the citrus fiber comprises the following preparation steps:
A. preparing 50-54 parts of flour, 30-35 parts of ice water, 2-4 parts of eggs, 4-6 parts of white granulated sugar, 2-4 parts of fresh yeast, 1-2 parts of whole milk powder, 2-5 parts of margarine, 0.8-1.0 part of salt and 1-2 parts of frozen dough modifier, crushing the eggs to obtain egg liquid for later use;
B. mixing 50-54 parts of flour, 4-6 parts of white granulated sugar, 2-4 parts of fresh yeast, 1-2 parts of whole milk powder and 1-2 parts of frozen dough modifier at 20-25 ℃ and 55-75% RH at 140 rpm for 1 min;
C. adding water and egg liquid, and stirring for 2min at the speed of 140 r/min; stirring for 2min at 280-290 rpm;
D. adding margarine and salt, and stirring at 120-; then 280 plus 290 revolutions per minute is stirred for 3-4min, and the temperature of the dough is controlled at 22 plus or minus 2 ℃;
E. and after the dough is proofed, cut and shaped, freezing the dough for 30min to 1h at the temperature of between 35 ℃ below zero and 30 ℃ below zero to obtain the frozen French bread leavened dough containing the citrus fiber.
Furthermore, a film covering and proofing mode is adopted during proofing, and the proofing time is controlled to be 10-20 min.
Furthermore, when the dough is divided, the dough after being proofed is divided according to the specification of 90g +/-0.5 g/piece.
The application of the frozen dough prepared by the frozen dough improver containing the citrus fiber in preparing bread comprises the following steps:
a. preparing a frozen dough prepared by using the frozen dough improver containing citrus fiber according to the method for later use;
b. thawing the frozen dough obtained in the step a for 35-50min at the temperature of 20-25 ℃;
c. b, fermenting the thawed fermented dough in the step b for 90-100min at the temperature of 30 ℃ and the humidity of 55-75% RH until the volume of the fermented dough is increased by (1-2) times;
d. and c, placing the dough proofed in the step c into an oven to bake to obtain bread, taking out the bread to naturally cool, cooling the bread to 50 ℃, then sterilizing the bread by using atomized alcohol, and packaging the bread.
Further, an open-hearth oven is adopted during baking, the temperature of the upper fire and the lower fire is controlled at 200 ℃/180 ℃, and baking is carried out for 15 min.
The invention has the beneficial effects that:
the frozen dough modifying agent containing the citrus fiber provided by the invention can improve the activity of yeast in the frozen dough, improve the rheological property and the easy operability of the dough, and increase the specific volume of bread products prepared from the frozen dough containing the modifying agent, and has the advantages of moist mouthfeel, soft structure and improved quality.
The frozen dough modifier containing the citrus fiber is added to fix free water in a dough system, inhibit the migration of water, compete for water with mucedin, and reduce the water activity of the whole system, so that the formation of large ice crystals is controlled in a freezing period, the mechanical damage of the ice crystals to yeast cells is effectively prevented, the survival rate of the yeast cells is improved, the quality of the dough is improved, the high water absorption rate and the high water retention rate of the citrus fiber can improve the rheological property and the texture hardening of the dough, the dough keeps water in the freezing storage process, the ice crystals are prevented from being enlarged and accumulated, and the sensory quality, the taste and the texture of the dough and a terminal bread product are improved.
Detailed Description
The present invention will be further described with reference to specific examples below, in which the protein content of the following high gluten wheat flour is 12% or more.
Example 1
A frozen dough improver containing citrus fibre comprises 40 mass percent of: 5: 12: 30: 3: 1.2: 0.1: 0.3: 0.1: 0.3 of high gluten wheat flour, trehalose, diacetyl tartaric acid monoglyceride, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase and glucose oxidase.
The frozen dough prepared by the frozen dough improver containing the citrus fiber comprises, by mass, 50 parts of flour, 30 parts of ice water, 2 parts of eggs, 6 parts of white granulated sugar, 2 parts of fresh yeast, 2 parts of whole milk powder, 2 parts of margarine, 1.0 part of salt and 1 part of frozen dough improver; the preparation method of the frozen dough comprises the following steps:
A. preparing 50 parts of flour, 30 parts of ice water, 2 parts of eggs, 6 parts of white granulated sugar, 2 parts of fresh yeast, 2 parts of whole milk powder, 2 parts of margarine, 1.0 part of salt and 1 part of frozen dough improver, and crushing the eggs to obtain egg liquid for later use;
B. mixing flour, white granulated sugar, fresh yeast, whole milk powder and frozen dough modifier at 20 ℃ and humidity of 55% RH, and stirring for 1min at 140 r/min;
C. adding water and egg liquid, and stirring at 140 rpm for 2 min; stirring at 280 rpm for 2 min;
D. adding margarine and salt, and stirring at 140 rpm for 2 min; stirring at 280 rpm for 3min, and controlling the dough temperature at 22 + -2 deg.C;
E. and (3) coating the dough with a film, proofing for 10min, cutting the proofed dough according to the specification of 90g +/-0.5 g/piece, shaping, and freezing at-35 ℃ for 30min to obtain the frozen French bread leavening dough containing the citrus fiber.
The frozen dough prepared by the frozen dough improver containing the citrus fiber is used for preparing bread, and comprises the following steps:
a. preparing a frozen dough prepared by using the frozen dough improver containing citrus fiber according to the method for later use;
b. thawing the frozen dough obtained in the step a for 50min at the temperature of 25 ℃;
c. b, fermenting the thawed fermented dough in the step b for 95min at the temperature of 30 ℃ and the humidity of 65% RH until the volume of the fermented dough is increased by two times;
d. and c, placing the dough proofed in the step c into an open-hearth oven, controlling the temperature of the upper fire and the lower fire to be 200 ℃/180 ℃, baking for 15min to obtain Danish bread, taking out the Danish bread, naturally cooling, cooling the Danish bread to 50 ℃, then sterilizing by using atomized alcohol, and packaging.
Example 2
A frozen dough improver containing citrus fibre comprises the following components in percentage by mass of 55: 2: 40: 2: 5: 0.3: 0.3: 0.1: 0.3: 0.1 of high gluten wheat flour, trehalose, diacetyl tartaric acid monoglyceride, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase and glucose oxidase.
The frozen dough prepared by the frozen dough improver containing the citrus fiber comprises the following components in parts by weight: 54 parts of flour, 30 parts of ice water, 4 parts of eggs, 4 parts of white granulated sugar, 4 parts of fresh yeast, 1 part of whole milk powder, 5 parts of margarine, 0.8 part of salt and 2 parts of frozen dough improver. The preparation method of the frozen dough comprises the following steps:
A. preparing 54 parts of flour, 30 parts of ice water, 4 parts of eggs, 4 parts of white granulated sugar, 4 parts of fresh yeast, 1 part of whole milk powder, 5 parts of margarine, 0.8 part of salt and 2 parts of frozen dough improver, and crushing the eggs to obtain egg liquid for later use;
B. mixing flour, white granulated sugar, fresh yeast, whole milk powder and frozen dough modifier at 25 deg.C and humidity of 75% RH, and stirring at 120 rpm for 1 min;
C. adding water and egg liquid, and stirring at 120 rpm for 2 min; stirring at 290 rpm for 2 min;
D. adding margarine and salt, and stirring at 120 rpm for 2 min; stirring at 290 rpm for 4min, and controlling the dough temperature at 22 + -2 deg.C;
E. and (3) coating the dough with a film, proofing for 10min, cutting the proofed dough according to the specification of 90g +/-0.5 g/piece, reshaping, and freezing at-30 ℃ for 1h to obtain the frozen French bread leavening dough containing the citrus fiber.
The frozen dough prepared by the frozen dough improver containing the citrus fiber is used for preparing bread, and comprises the following steps:
a. preparing a frozen dough prepared by using the frozen dough improver containing citrus fiber according to the method for later use;
b. thawing the frozen dough obtained in the step a for 35min at the temperature of 25 ℃;
c. b, fermenting the thawed fermented dough in the step b for 90min at the temperature of 30 ℃ and the humidity of 75% RH until the volume of the fermented dough is doubled;
d. and c, placing the dough proofed in the step c into an open-hearth oven, controlling the temperature of the upper fire and the lower fire to be 200 ℃/180 ℃, baking for 15min to obtain Danish bread, taking out the Danish bread, naturally cooling, cooling the Danish bread to 50 ℃, then sterilizing by using atomized alcohol, and packaging.
Example 3
A frozen dough improver containing citrus fibre comprises the following components in percentage by mass of 45: 4: 20: 3: 4: 1: 0.2: 0.15: 0.2: 0.25 of high gluten wheat flour, trehalose, diacetyl tartaric acid monoglyceride, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase and glucose oxidase.
The frozen dough prepared by the frozen dough improver containing the citrus fiber comprises, by mass, 51 parts of flour, 32 parts of ice water, 3 parts of eggs, 5 parts of white granulated sugar, 3 parts of fresh yeast, 1.5 parts of whole milk powder, 3 parts of margarine, 0.9 part of salt and 1.5 parts of the frozen dough improver; the preparation method of the frozen dough comprises the following steps:
A. preparing 51 parts of flour, 32 parts of ice water, 3 parts of eggs, 5 parts of white granulated sugar, 3 parts of fresh yeast, 1.5 parts of whole milk powder, 3 parts of margarine, 0.9 part of salt and 1.5 parts of frozen dough modifier, and crushing the eggs to obtain egg liquid for later use;
B. mixing flour, white granulated sugar, fresh yeast, whole milk powder and frozen dough modifier at 24 ℃ and a humidity of 65% RH, and stirring for 1min at 130 r/min;
C. adding water and egg liquid, and stirring at 130 rpm for 2 min; then 285 rpm is carried out for stirring for 2 min;
D. adding margarine and salt, and stirring at 130 rpm for 2 min; stirring for 3min at 285 rpm, and controlling the dough temperature at 22 +/-2 ℃;
E. and (3) coating the dough with a film, proofing for 20min, cutting the proofed dough according to the specification of 90g +/-0.5 g/piece, shaping, and freezing at-32 ℃ for 40min to obtain the frozen French bread leavening dough containing the citrus fiber.
The frozen dough prepared by the frozen dough improver containing the citrus fiber is used for preparing bread, and comprises the following steps:
a. preparing a frozen dough prepared by using the frozen dough improver containing citrus fiber according to the method for later use;
b. thawing the frozen dough obtained in the step a for 40min at the temperature of 22 ℃;
c. b, fermenting the thawed fermented dough in the step b for 100min at the temperature of 30 ℃ and the humidity of 55% RH until the volume of the fermented dough is doubled;
d. and c, placing the dough proofed in the step c into an open-hearth oven, controlling the temperature of the upper fire and the lower fire to be 200 ℃/180 ℃, baking for 15min to obtain cream bread, taking out the cream bread, naturally cooling, cooling the bread to 50 ℃, then sterilizing by using atomized alcohol, and packaging.
Example 4
A frozen dough improver containing citrus fibre comprises the following components in percentage by mass of 50: 3: 35: 5: 3.5: 0.8: 0.2: 0.3: 0.1: 0.1 of high gluten wheat flour, trehalose, diacetyl tartaric acid monoglyceride, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase and glucose oxidase.
The frozen dough prepared by the frozen dough improver containing the citrus fiber comprises the following components in parts by weight: 52 parts of flour, 31 parts of ice water, 3 parts of eggs, 5.5 parts of white granulated sugar, 2.5 parts of fresh yeast, 1.5 parts of whole milk powder, 4 parts of margarine, 0.8 part of salt and 1.5 parts of frozen dough modifier. The preparation method of the frozen dough comprises the following steps:
A. preparing 52 parts of flour, 31 parts of ice water, 3 parts of eggs, 5.5 parts of white granulated sugar, 2.5 parts of fresh yeast, 1.5 parts of whole milk powder, 4 parts of margarine, 0.8 part of salt and 1.5 parts of frozen dough modifier, and crushing the eggs to obtain egg liquid for later use;
B. mixing flour, white granulated sugar, fresh yeast, whole milk powder and frozen dough modifier at 20 ℃ and humidity of 55% RH, and stirring for 1min at 140 r/min;
C. adding water and egg liquid, and stirring at 140 rpm for 2 min; stirring at 280 rpm for 2 min;
D. adding margarine and salt, and stirring at 140 rpm for 2 min; stirring at 280 rpm for 4min, and controlling the dough temperature at 22 + -2 deg.C;
E. and (3) coating the dough with a film, proofing for 20min, cutting the proofed dough according to the specification of 90g +/-0.5 g/piece, shaping, and freezing at-34 ℃ for 35min to obtain the frozen French bread leavening dough containing the citrus fiber.
The frozen dough prepared by the frozen dough improver containing the citrus fiber is used for preparing bread, and comprises the following steps:
a. preparing a frozen dough prepared by using the frozen dough improver containing citrus fiber according to the method for later use;
b. thawing the frozen dough obtained in the step a for 45min at the temperature of 20 ℃;
c. b, fermenting the thawed fermented dough in the step b for 95min at the temperature of 30 ℃ and the humidity of 65% RH until the volume of the fermented dough is increased by two times;
d. and c, placing the dough proofed in the step c into an open-hearth oven, controlling the temperature of the upper fire and the lower fire to be 200 ℃/180 ℃, baking for 15min to obtain cream bread, taking out the cream bread, naturally cooling, cooling the bread to 50 ℃, then sterilizing by using atomized alcohol, and packaging.
Example 5
A frozen dough improver containing citrus fiber comprises the following components in percentage by mass: 5: 25: 15: 3: 0.9: 0.1: 0.2: 0.2: 0.15 parts of high gluten wheat flour, trehalose, diacetyl tartaric acid monoglyceride, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase and glucose oxidase.
The frozen dough prepared by the frozen dough improver containing the citrus fiber comprises 53 parts of flour, 30 parts of ice water, 2 parts of eggs, 4 parts of white granulated sugar, 4 parts of fresh yeast, 1 part of whole milk powder, 5 parts of margarine, 1.0 part of salt and 2 parts of the frozen dough improver in parts by weight; the preparation method of the frozen dough comprises the following steps:
A. preparing 53 parts of flour, 30 parts of ice water, 2 parts of eggs, 4 parts of white granulated sugar, 4 parts of fresh yeast, 1 part of whole milk powder, 5 parts of margarine, 1.0 part of salt and 2 parts of frozen dough improver, and crushing the eggs to obtain egg liquid for later use;
B. mixing flour, white granulated sugar, fresh yeast, whole milk powder and frozen dough modifier at 25 ℃ and a humidity of 65% RH, and stirring for 1min at 140 r/min;
C. adding water and egg liquid, and stirring at 140 rpm for 2 min; stirring at 280 rpm for 2 min;
D. adding margarine and salt, and stirring at 140 rpm for 2 min; stirring at 280 rpm for 3-4min, and controlling the dough temperature at 22 + -2 deg.C;
E. and (3) coating the dough with a film, proofing for 15min, cutting the proofed dough according to the specification of 90g +/-0.5 g/piece, shaping, and freezing at-30 ℃ for 50min to obtain the frozen French bread leavening dough containing the citrus fiber.
The frozen dough prepared by the frozen dough improver containing the citrus fiber is used for preparing bread, and comprises the following steps:
a. preparing a frozen dough prepared by using the frozen dough improver containing citrus fiber according to the method for later use;
b. thawing the frozen dough obtained in the step a for 45min at the temperature of 25 ℃;
c. b, fermenting the thawed fermented dough in the step b for 95min at the temperature of 30 ℃ and the humidity of 65% RH until the volume is two times larger;
d. and c, placing the dough proofed in the step c into an open-hearth oven, controlling the temperature of the upper fire and the lower fire to be 200 ℃/180 ℃, baking for 15min to obtain bread, taking out the bread, naturally cooling, cooling the bread to 50 ℃, then sterilizing by using atomized alcohol, and packaging.
Comparative example 1
Compared with the example 1, the difference is only that the frozen dough improver comprises the following components in a mass component ratio of 40: 6: 12: 30: 3: 2: 0.1: 0.3: 0.1: 0.3 of high gluten wheat flour, trehalose, diacetyl tartaric acid monoglyceride, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase and glucose oxidase.
Comparative example 2
Compared with example 1, the difference is only that the frozen dough conditioner comprises the following components in a mass component ratio of 40: 1: 12: 30: 3: 1.3: 0.1: 0.3: 0.1: 0.3 of high gluten wheat flour, trehalose, diacetyl tartaric acid monoglyceride, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase and glucose oxidase.
Comparative example 3
The other steps are the same as in example 1, except for the preparation of frozen dough, comprising the steps of:
A. preparing 50 parts of flour, 30 parts of ice water, 2 parts of eggs, 6 parts of white granulated sugar, 2 parts of fresh yeast, 2 parts of whole milk powder, 2 parts of margarine, 1.0 part of salt and 1 part of frozen dough improver, and crushing the eggs to obtain egg liquid for later use;
B. mixing flour, ice water, egg liquid, white granulated sugar, fresh yeast, whole milk powder, margarine, salt and frozen dough modifier at room temperature of 20 deg.C and humidity of 55% RH, stirring at 140 r/min for 2 min; stirring at 280 rpm for 3-4min, and controlling the dough temperature at 22 + -2 deg.C;
C. and (3) coating the dough with a film, proofing for 10min, cutting the proofed dough according to the specification of 90g +/-0.5 g/piece, shaping, and freezing at-35 ℃ for 30min to obtain the frozen French bread leavening dough containing the citrus fiber.
Comparative example 4
Compared with example 1, the difference is only that the frozen dough conditioner comprises the following components in a mass component ratio of 40: 5: 12: 30: 3: 1.3: 0.1: 0.3: 0.1: 0.3 of high gluten wheat flour, trehalose, diacetyl tartaric acid monoglyceride, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase and glucose oxidase.
Comparative example 5
Compared with example 1, the difference is only that the frozen dough conditioner comprises the following components in a mass component ratio of 40: 1: 12: 30: 3: 1.2: 0.1: 0.3: 0.1: 0.3 of high gluten wheat flour, trehalose, diacetyl tartaric acid monoglyceride, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase and glucose oxidase.
Second, practical application test
1. Determination of the leavening power of frozen dough
Weighing the dough after the rolling and shaping, recording the weight M1, then placing the dough in a medium-temperature environment of-35 ℃ for freezing for 30min, after the quick freezing, placing the dough in a medium-temperature environment of-18 ℃ for refrigerating for 7 days, 30 days and 90 days, after the refrigerating is finished, placing the frozen dough in a constant-temperature and constant-humidity incubator (30 ℃, 65% RH) for unfreezing and proofing for 2h, weighing after 2h, and recording as M2, wherein the difference of the weights of 2 times is the fermentation power of the frozen dough, and the formula: f (g) ═ M2-M1, the results of the experiments are shown in table 1.
2. Test for Yeast anti-freezing Properties
Weighing the kneaded dough, recording the weight M1, placing the dough in a constant-temperature constant-humidity incubator (30 ℃, 65% RH) to proof for 2 hours, weighing after 2 hours, recording as M2, and obtaining the difference of the weight 2 times as the fermentation capacity of the fresh dough. The anti-freezing property of the yeast is expressed by relative fermentation force, and the formula is as follows: yeast freezing resistance (%). fermenting power of frozen dough/fermenting power of fresh dough 100%.
3. The quality of the bread is evaluated according to a GB/T14611-; the appearance is complete and is not deformed; section state: the internal pores are uniform and fine, and the layers are clear; the taste is soft and fluffy. The breads prepared in comparative examples 1-5 were not uniform in color, tan and speckled; the appearance has cracks or insufficient expansion or collapse phenomena; the internal pores in the section state are uneven and have no layering; the mouth feel is stiff.
The embodiments of the present invention have been described in detail, but the embodiments are merely examples, and the present invention is not limited to the embodiments described above. Any equivalent modifications and substitutions to those skilled in the art are also within the scope of the present invention. Accordingly, equivalent changes and modifications made without departing from the spirit and scope of the present invention should be covered by the present invention.
Claims (10)
1. A frozen dough improver containing citrus fibre is characterized by comprising the following components in percentage by mass (40-55): (2-5): (12-40): (2-30): (3-5): (0.3-1.2): (0.1-0.3): (0.1-0.3): (0.1-0.3): (0.1-0.3) high gluten wheat flour, trehalose, diacetyl tartaric acid monoglyceride, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase and glucose oxidase.
2. A citrus fiber-containing frozen dough conditioner according to claim 1, wherein said hard wheat flour has a protein content of at least 12%.
3. A citrus fiber-containing frozen dough conditioner according to claim 1, characterized in that it comprises, in mass ratio (45-50): (2-5): (20-35): (2-5): (3-5): (0.3-1.2): (0.1-0.3): (0.1-0.3): (0.1-0.3): (0.1-0.3) high gluten wheat flour, trehalose, diacetyl tartaric acid monoglyceride, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase and glucose oxidase.
4. A frozen dough prepared by the frozen dough improver containing citrus fiber according to claim 1, which comprises, by mass, 50-54 parts of flour, 30-35 parts of ice water, 2-4 parts of eggs, 4-6 parts of white granulated sugar, 2-4 parts of fresh yeast, 1-2 parts of whole milk powder, 2-5 parts of margarine, 0.8-1.0 part of salt and 1-2 parts of the frozen dough improver.
5. A frozen dough prepared from a frozen dough conditioner containing citrus fiber as claimed in claim 4, wherein the ice water temperature is 0 ℃.
6. A process for preparing a frozen dough from a frozen dough conditioner containing citrus fiber as defined in claim 4, including the steps of:
A. preparing 50-54 parts of flour, 30-35 parts of ice water, 2-4 parts of eggs, 4-6 parts of white granulated sugar, 2-4 parts of fresh yeast, 1-2 parts of whole milk powder, 2-5 parts of margarine, 0.8-1.0 part of salt and 1-2 parts of frozen dough modifier, crushing the eggs to obtain egg liquid for later use;
B. mixing 50-54 parts of flour, 4-6 parts of white granulated sugar, 2-4 parts of fresh yeast, 1-2 parts of whole milk powder and 1-2 parts of frozen dough modifier at 20-25 ℃ and 55-75% RH at 140 rpm for 1 min;
C. adding water and egg liquid, and stirring for 2min at the speed of 140 r/min; stirring for 2min at 280-290 rpm;
D. adding margarine and salt, and stirring at 120-; then 280 plus 290 revolutions per minute is stirred for 3-4min, and the temperature of the dough is controlled at 22 plus or minus 2 ℃;
E. and after the dough is proofed, cut and shaped, freezing the dough for 30min to 1h at the temperature of between 35 ℃ below zero and 30 ℃ below zero to obtain the frozen French bread leavened dough containing the citrus fiber.
7. A method for preparing a frozen dough using a frozen dough improver containing citrus fiber according to claim 6, wherein the proofing is performed by coating a film for proofing, and the proofing time is controlled to be 10-20 min.
8. A process for preparing a frozen dough from a frozen dough conditioner containing citrus fiber according to claim 6, wherein the dough after proofing is divided into 90g ± 0.5 g/piece.
9. Use of a frozen dough prepared with a citrus fiber-containing frozen dough conditioner in the preparation of bread as claimed in claim 6, characterized by the steps of:
a. preparing a frozen dough prepared from a frozen dough conditioner comprising citrus fiber according to the method of claim 6, for use;
b. thawing the frozen dough obtained in the step a for 35-50min at the temperature of 20-25 ℃;
c. b, fermenting the thawed fermented dough in the step b for 90-100min at the temperature of 30 ℃ and the humidity of 55-75% RH until the volume of the fermented dough is increased by (1-2) times;
d. and c, placing the dough proofed in the step c into an oven to bake to obtain bread, taking out the bread to naturally cool, cooling the bread to 50 ℃, then sterilizing the bread by using atomized alcohol, and packaging the bread.
10. Use of a frozen dough prepared with the citrus fiber-containing frozen dough conditioner in the preparation of bread according to claim 9, wherein the baking is carried out in an open-top oven at a temperature of 200 ℃/180 ℃ for 15 min.
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Application publication date: 20200911 |