CN111642540A - French bread frozen leavened dough containing citrus fiber, and preparation method and application thereof - Google Patents
French bread frozen leavened dough containing citrus fiber, and preparation method and application thereof Download PDFInfo
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- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 48
- 241000207199 Citrus Species 0.000 title claims abstract description 47
- 239000000835 fiber Substances 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title description 9
- 235000012470 frozen dough Nutrition 0.000 claims abstract description 35
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 33
- 150000001875 compounds Chemical class 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 25
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 108010068370 Glutens Proteins 0.000 claims abstract description 19
- 241000209140 Triticum Species 0.000 claims abstract description 19
- 235000021307 Triticum Nutrition 0.000 claims abstract description 19
- 235000021312 gluten Nutrition 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
- 235000008939 whole milk Nutrition 0.000 claims abstract description 15
- 239000003607 modifier Substances 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 28
- 238000007710 freezing Methods 0.000 claims description 16
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- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 11
- 108010015776 Glucose oxidase Proteins 0.000 claims description 11
- 239000004366 Glucose oxidase Substances 0.000 claims description 11
- 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 11
- 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 11
- 102000004139 alpha-Amylases Human genes 0.000 claims description 11
- 108090000637 alpha-Amylases Proteins 0.000 claims description 11
- 229940024171 alpha-amylase Drugs 0.000 claims description 11
- 229940116332 glucose oxidase Drugs 0.000 claims description 11
- 235000019420 glucose oxidase Nutrition 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
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- 238000000034 method Methods 0.000 claims description 6
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- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 6
- 238000005520 cutting process Methods 0.000 abstract description 5
- 235000012180 bread and bread product Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000003213 activating effect Effects 0.000 abstract description 2
- 238000005096 rolling process Methods 0.000 abstract description 2
- 238000004898 kneading Methods 0.000 abstract 1
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- 230000000052 comparative effect Effects 0.000 description 6
- 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 description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 5
- 238000007493 shaping process Methods 0.000 description 5
- 238000011161 development Methods 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 230000004083 survival effect Effects 0.000 description 3
- 206010016807 Fluid retention Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- 238000012360 testing method Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
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
- 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
- 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
- A21D2/08—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
- A21D2/18—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
- 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)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A frozen French bread leavened dough containing citrus fiber belongs to the field of food processing, and comprises, by mass, 0.2-0.8 part of citrus fiber powder, 55-65 parts of high gluten wheat flour, 2.5-3 parts of young granulated sugar, 3-5 parts of yeast, 1-3 parts of whole milk powder, 2.2-3 parts of vegetable oil, 0.6-0.8 part of edible refined salt, 0.9-1.2 parts of a compound frozen dough modifier and 30-32 parts of water; making bread with the same, including; premixing, dough standing, cutting, rolling and kneading, quickly cooling, unfreezing, forming, fermenting, baking, cooling, sealing and packaging; the invention can improve the water content of the dough in the storage period, reduce the loss of the yeast activity, prevent the yeast from activating in advance, prevent the inner and outer skins of the frozen fermented dough from wrinkling in the storage period, and make the bread product with moist mouthfeel and soft structure.
Description
Technical Field
The invention belongs to the technical field of food processing, relates to a frozen leavened dough, and particularly relates to a French bread frozen leavened dough containing citrus fiber, a preparation method of the French bread frozen leavened dough and application of the French bread frozen leavened dough in bread preparation.
Background
French bread is a unique French special bread in the world, and is commonly called French sticks because the French bread looks like a long stick. Unlike most soft bread, the outer skin and the inner skin of the bread are hard, and the bread is the favorite bread of the French. The taste of Chinese people who are used to eat sweet bread and original bread is upgraded, the boundary between sweet and salty is broken through, and salty bread is worried. In addition to the pursuit of healthy lifestyle by people, french bread is receiving attention because of its low sugar, low fat and taste. The development of the frozen fermented dough is a marketing mode which is convenient for consumers to realize home making and improves the production efficiency, the standardized development and the uniform distribution of baking factories. The frozen fermented dough is convenient to store and transport, but the product quality is reduced to a certain extent. The dough is stored at low temperature, ice crystals are easily formed to destroy the gluten structure, so that the stiffness of the bread product is reduced, and the structure collapses. Dough is prone to water loss through long-term low temperature storage, resulting in bread product weight loss and poor appearance, mouthfeel and texture. In the freezing process of the dough, the activity of yeast in the dough is reduced due to the freezing loss, the survival rate of the yeast is generally 50 percent, and the technical problems of hard texture, poor rheological property, rough mouthfeel and the like of the frozen dough are caused. The citrus fiber is a pure natural plant source functional food raw material extracted from citrus fruits, is rich in dietary fiber, has strong water absorption and retention capacity and thickening and emulsifying properties, and is widely applied to the field of baking and sauce food. The high water absorption and high water retention of citrus fiber can improve dough rheology and texture hardening, so that how to develop a key technology of freezing and fermenting dough, maintain the moisture of the dough in the freezing and storing process, and improve the sensory quality, mouthfeel and texture of the dough and the terminal bread products, so as to meet the consumption requirements of consumers on high-quality baked products made of natural raw materials, has important significance.
Disclosure of Invention
The invention aims to solve the problems in the prior art, and provides a French bread frozen and fermented dough containing citrus fibers, a preparation method and application of the fermented dough in bread preparation, wherein the survival rate of yeast of the frozen dough in a preservation period can be improved by 10%, and the water loss rate of the frozen dough in the preservation period can be reduced by 40%.
The invention adopts the specific technical scheme that:
a frozen French bread leavened dough containing citrus fiber comprises, by mass, 0.2-0.8 parts of citrus fiber powder, 55-65 parts of high gluten wheat flour, 2.5-3 parts of young granulated sugar, 3-5 parts of yeast, 1-3 parts of whole milk powder, 2.2-3 parts of vegetable oil, 0.6-0.8 part of edible refined salt, 0.9-1.2 parts of a compound frozen dough modifier and 30-32 parts of water.
Furthermore, the protein content of the high gluten wheat flour is more than or equal to 12 percent.
Further, the compound frozen dough improver comprises the following components in percentage by mass: (1-3.22): 0.1: (0.15-0.3): 0.18 diacetyl tartaric acid esters of mono-and diglycerides, trehalose, alpha-amylase, xylanase, glucose oxidase.
Further, the yeast comprises fresh yeast and dry yeast.
The preparation method of the frozen French bread leavened dough containing the citrus fiber comprises the following preparation steps:
A. preparing 0.2-0.8 part of citrus fiber powder, 55-65 parts of high gluten wheat flour, 2.5-3 parts of Korean young granulated sugar, 3-5 parts of yeast, 1-3 parts of whole milk powder, 2.2-3 parts of vegetable oil, 0.6-0.8 part of edible refined salt, 0.9-1.2 parts of compound frozen dough modifier and 30-32 parts of water for later use;
B. mixing citrus fiber powder, high gluten wheat flour, Korean young granulated sugar, yeast, whole milk powder and a compound frozen dough modifier at 20-25 ℃ and at the humidity of 55-75% RH, and stirring for 1-2min at 120-;
C. adding water, stirring for 1-2min at the speed of 120-; then stirring for 1-2min at 280-290 rpm;
D. adding vegetable oil and edible refined salt, and stirring for 1-2min at 140 rpm of 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 80g +/-0.5 g/piece.
The application of the frozen French bread leavened dough containing citrus fiber in preparing bread comprises the following steps:
a. preparing a frozen French bread leavening dough containing citrus fiber for later use;
b. thawing the fermented dough in the step a for 35-50min at 20-25 ℃;
c. b, fermenting the thawed fermented dough in the step b for 80-100min at the temperature of 30 ℃ and the humidity of 65% 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 frozen French bread leavened dough containing the citrus fiber is frozen in a refrigerator and is sealed and stored at the temperature of-23 to-18 ℃.
The invention has the beneficial effects that:
the invention provides a frozen bread leavened dough and a preparation method thereof, which can improve the moisture content of the dough in the storage period, and can reduce the loss of yeast activity, prevent the yeast from activating in advance and prevent the outer skin from wrinkling in the storage period of the frozen leavened dough by adding citrus fiber raw materials with high water retention capacity and controlling the temperature of various flour raw materials and the dough temperature in operation.
The anti-freezing property of yeast cells can be effectively improved, the yeast activity is improved, the fermentation time in use is shortened, the standing degree and the taste of bread made of the frozen fermented dough can be effectively improved, and the expansion height, the wettability, the pore uniformity and the like of the product can reach better quality.
The invention can solve a plurality of problems in the prior art, the frozen French bread fermented dough prepared by the invention can effectively improve the survival rate and frost resistance of yeast in the storage life, and through the development of the key technology of the frozen dough, abundant product types are provided for downstream enterprises of wheat processing, the development of diversified products of flour is promoted, the economic benefits of flour processing enterprises and even vast farmers are improved, and the ever-increasing diversified consumption demands of people are met.
Detailed Description
The present invention will be further described with reference to the following examples. The protein content of the high gluten wheat flour is more than or equal to 12 percent, and the young granulated sugar is Korean young granulated sugar.
Example 1
A. Preparing 0.2 part of citrus fiber, 65 parts of high gluten wheat flour, 2.5 parts of young granulated sugar, 5 parts of dry yeast, 1 part of whole milk powder, 3 parts of vegetable oil, 0.6 part of edible refined salt, 1.2 parts of compound frozen dough modifier and 30 parts of water for later use; the compound frozen dough improver comprises the following components in percentage by mass: 3.22: 0.1: 0.15: 0.18 diacetyl tartaric acid esters of mono-and diglycerides, trehalose, alpha-amylase, xylanase, glucose oxidase.
B. Mixing citrus fiber, high gluten wheat flour, young granulated sugar, dry yeast, whole milk powder and compound frozen dough modifier at 20 deg.C and humidity of 55% RH, stirring at 140 rpm for 1 min;
C. adding water, and stirring at 140 rpm for 2 min; stirring at 280 rpm for 2 min;
D. adding vegetable oil and edible refined 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 10min, cutting the proofed dough according to the specification of 80g +/-0.5 g/piece, shaping, and freezing at-35 ℃ for 30min to obtain the frozen French bread leavening dough containing the citrus fiber.
Thawing the frozen French bread leavening dough containing citrus fiber at 20 deg.C for 50 min; then, the dough is proofed for 95min at the temperature of 25 ℃ and the humidity of 65 percent RH until the volume of the fermented dough is increased by 1 time; baking in open-hearth oven at 200 deg.C/180 deg.C for 15min to obtain bread, cooling to 50 deg.C, sterilizing with atomized alcohol, and packaging.
Example 2
A. Preparing 0.8 part of citrus fiber, 55 parts of high gluten wheat flour, 3 parts of young granulated sugar, 3 parts of fresh yeast, 3 parts of whole milk powder, 2.2 parts of vegetable oil, 0.8 part of edible refined salt, 0.9 part of compound frozen dough modifier and 32 parts of water for later use; the compound frozen dough improver comprises the following components in percentage by mass: 1: 0.1: 0.3: 0.18 diacetyl tartaric acid esters of mono-and diglycerides, trehalose, alpha-amylase, xylanase, glucose oxidase.
B. Mixing the citrus fiber powder, the high gluten wheat flour, the young granulated sugar, the fresh yeast, the whole milk powder and the compound frozen dough modifier at 25 ℃ and at the humidity of 55% RH, and stirring for 2min at 120 r/min;
C. adding water, and stirring at 120 rpm for 1 min; stirring at 280 rpm for 1 min;
D. adding vegetable oil and edible refined salt, and stirring at 120 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 80g +/-0.5 g/piece, shaping, and freezing at-30 ℃ for 1h to obtain the frozen French bread leavening dough containing the citrus fiber.
Thawing the frozen French bread leavening dough containing citrus fiber at 25 deg.C for 35 min; then, fermenting for 80min at the temperature of 20 ℃ and the humidity of 65% RH until the volume of the fermented dough is increased by two times; baking in open-hearth oven at 200 deg.C/180 deg.C for 15min to obtain bread, cooling to 50 deg.C, sterilizing with atomized alcohol, and packaging.
Example 3
A. Preparing 0.5 part of citrus fiber, 60 parts of high gluten wheat flour, 2.8 parts of young granulated sugar, 4 parts of dry yeast, 2 parts of whole milk powder, 2.5 parts of vegetable oil, 0.7 part of edible refined salt, 1 part of compound frozen dough modifier and 31 parts of water for later use; the compound frozen dough improver comprises the following components in percentage by mass: 2: 0.1: 0.2: 0.18 diacetyl tartaric acid esters of mono-and diglycerides, trehalose, alpha-amylase, xylanase, glucose oxidase.
B. Mixing citrus fiber powder, high gluten wheat flour, young granulated sugar, dry yeast, whole milk powder and compound frozen dough modifier at 22 deg.C and humidity of 55% RH, and stirring at 120 r/min for 2 min;
C. adding water, and stirring at 120 rpm for 2 min; stirring for 1min at 290 rpm;
D. adding vegetable oil and edible refined salt, and stirring at 140 rpm for 1 min; stirring for 3min at 290 rpm, and controlling the dough temperature at 22 +/-2 ℃;
E. and (3) coating the dough with a film, proofing for 10min, cutting the proofed dough according to the specification of 80g +/-0.5 g/piece, shaping, and freezing at-32 ℃ for 40min to obtain the frozen French bread leavening dough containing the citrus fiber.
Thawing the frozen French bread leavening dough containing citrus fiber at 22 deg.C for 40 min; then, fermenting for 100min at the temperature of 22 ℃ and the humidity of 65% RH until the volume of the fermented dough is increased by 1.5 times; baking in open-hearth oven at 200 deg.C/180 deg.C for 15min to obtain bread, cooling to 50 deg.C, sterilizing with atomized alcohol, and packaging.
Example 4
A. Preparing 0.5 part of citrus fiber, 56 parts of high gluten wheat flour, 2.8 parts of young granulated sugar, 3.7 parts of fresh yeast, 2.5 parts of whole milk powder, 2.5 parts of vegetable oil, 0.7 part of edible refined salt, 0.98 part of compound frozen dough modifier and 30.32 parts of water for later use; the compound frozen dough improver comprises the following components in percentage by mass: 2.5: 0.1: 0.25: 0.18 diacetyl tartaric acid esters of mono-and diglycerides, trehalose, alpha-amylase, xylanase, glucose oxidase.
B. Mixing the citrus fiber powder, the high gluten wheat flour, the young granulated sugar, the fresh yeast, the whole milk powder and the compound frozen dough modifier at 24 ℃ and at the humidity of 55% RH, and stirring for 1min at 140 r/min;
C. adding water, and stirring at 140 rpm for 2 min; stirring at 280 rpm for 2 min;
D. adding vegetable oil and edible refined 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 10min, cutting the proofed dough according to the specification of 80g +/-0.5 g/piece, shaping, and freezing at-34 ℃ for 45min to obtain the frozen French bread leavened dough containing the citrus fiber.
Thawing the frozen French bread leavening dough containing citrus fiber at 22 deg.C for 45 min; then, fermenting for 95min at the temperature of 25 ℃ and the humidity of 65% RH until the volume of the fermented dough is increased by two times; baking in open-hearth oven at 200 deg.C/180 deg.C for 15min to obtain bread, cooling to 50 deg.C, sterilizing with atomized alcohol, and packaging.
Comparative example 1
Compared with the example 1, the difference is that the compound frozen dough improver of the step A consists of the following components in percentage by mass of 20: 3.5: 0.1, 0.15 and 0.18 of diacetyl tartaric acid monoglyceride and diglyceride, trehalose, alpha-amylase, xylanase and glucose oxidase.
Comparative example 2
Compared with the example 1, the difference is that the compound frozen dough improver of the step A consists of the following components in percentage by mass of 20: 0.9: 0.1, 0.15 and 0.18 of diacetyl tartaric acid monoglyceride and diglyceride, trehalose, alpha-amylase, xylanase and glucose oxidase.
Comparative example 3
Compared with the example 1, the difference is that the compound frozen dough improver of the step A consists of the following components in percentage by mass of 20: 3.22: 0.1, 0.35 and 0.18 of diacetyl tartaric acid monoglyceride and diglyceride, trehalose, alpha-amylase, xylanase and glucose oxidase.
Comparative example 4
Compared with the example 1, the difference is that the compound frozen dough improver of the step A consists of the following components in percentage by mass of 20: 3.22: 0.1, 0.1 and 0.18 of diacetyl tartaric acid monoglyceride and diglyceride, trehalose, alpha-amylase, xylanase and glucose oxidase.
Comparative example 5
Compared with the example 1, the difference is that the compound frozen dough improver of the step A consists of the following components in percentage by mass of 20: 3.5: 0.1, 0.1 and 0.18 of diacetyl tartaric acid monoglyceride and diglyceride, trehalose, alpha-amylase, xylanase and glucose oxidase.
Comparative example 6
The only difference compared to example 1 is that no built frozen dough conditioner was added.
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) ═ M1-M2, 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. Evaluating the bread quality 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 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 (9)
1. A frozen French bread leavened dough containing citrus fiber is characterized by comprising, by mass, 0.2-0.8 parts of citrus fiber powder, 55-65 parts of high gluten wheat flour, 2.5-3 parts of young granulated sugar, 3-5 parts of yeast, 1-3 parts of whole milk powder, 2.2-3 parts of vegetable oil, 0.6-0.8 part of edible refined salt, 0.9-1.2 parts of a compound frozen dough improver and 30-32 parts of water.
2. The frozen french bread dough containing citrus fiber as claimed in claim 1 wherein the high gluten wheat flour protein content is greater than or equal to 12%.
3. The frozen French bread dough containing citrus fiber as claimed in claim 1, wherein the compounded frozen dough conditioner comprises the following components in a mass ratio of 20: (1-3.22): 0.1: (0.15-0.3): 0.18 diacetyl tartaric acid esters of mono-and diglycerides, trehalose, alpha-amylase, xylanase, glucose oxidase.
4. The frozen french bread dough containing citrus fiber as claimed in claim 1 wherein the yeast comprises fresh yeast and dry yeast.
5. A method of preparing a frozen french bread dough containing citrus fiber according to claim 1 comprising the steps of:
A. preparing 0.2-0.8 part of citrus fiber powder, 55-65 parts of high gluten wheat flour, 2.5-3 parts of young granulated sugar, 3-5 parts of yeast, 1-3 parts of whole milk powder, 2.2-3 parts of vegetable oil, 0.6-0.8 part of edible refined salt, 0.9-1.2 parts of compound frozen dough modifier and 30-32 parts of water for later use;
B. mixing citrus fiber powder, high gluten wheat flour, Korean young granulated sugar, yeast, whole milk powder and a compound frozen dough modifier at 20-25 ℃ and at the humidity of 55-75% RH, and stirring for 1-2min at 120-;
C. adding water, stirring for 1-2min at the speed of 120-; then stirring for 1-2min at 280-290 rpm;
D. adding vegetable oil and edible refined salt, and stirring for 1-2min at 140 rpm of 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.
6. The method of preparing a frozen french bread dough containing citrus fiber as claimed in claim 5 wherein the proofing is by coating and proofing for 10-20 min.
7. The method of claim 5, wherein the proofed dough is divided into 80g ± 0.5 g/piece.
8. Use of a frozen french bread dough containing citrus fiber for preparing bread as claimed in claim 5 comprising the steps of:
a. preparing a frozen bread dough comprising citrus fiber for use according to the method of claim 5;
b. thawing the fermented dough in the step a for 35-50min at 20-25 ℃;
c. b, fermenting the thawed fermented dough in the step b for 80-100min at the temperature of 30 ℃ and the humidity of 65% 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.
9. Use of a citrus fiber-containing frozen bread dough leaven for making bread as defined in claim 8 wherein the baking is carried out in an open-top oven at a temperature of 200 ℃/180 ℃ for 15 minutes.
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Cited By (1)
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| CN112471199A (en) * | 2020-11-22 | 2021-03-12 | 广州焙乐道食品有限公司 | Unproofed frozen dough improver for high-strength gluten and using method thereof |
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Application publication date: 20200911 |