CN111972464A - Method for improving baking quality of frozen dough through magnetic field assisted freezing storage - Google Patents
Method for improving baking quality of frozen dough through magnetic field assisted freezing storage Download PDFInfo
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- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
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Abstract
The invention discloses a method for improving baking quality of frozen dough through magnetic field assisted freezing storage, and belongs to the field of processing of baked foods. The invention adopts different forms of static magnetic field or alternating magnetic field to assist the freezing storage mode to store the frozen dough, can improve the freezing survival rate of yeast in the frozen dough, and achieve the effect of improving the quality of baked food prepared from the frozen dough, thereby not only effectively increasing the specific volume of bread made from the frozen dough, reducing the hardness of the bread core, but also effectively improving the pear muscle phenomenon of the bread epidermis. Compared with the conventional freezing, the structure of the gluten network of the frozen dough can be effectively improved, the original quality of the dough can be kept, and the problems of high cost and food safety possibly existing in the prior art of using high-quality raw materials, changing the freezing storage rate or using food additives are solved.
Description
Technical Field
The invention relates to a method for improving baking quality of frozen dough through magnetic field assisted freezing storage, and belongs to the field of processing of baked foods.
Background
Frozen dough refers to bread, which is produced by processing finished or semi-finished products by using freezing principle and technology in the production process, storing the bread for a certain period of time at this stage, unfreezing the bread when needed, and continuing the rest production process until the bread becomes a finished product. The frozen dough has become a new industry for rapid development in recent years in China by virtue of various advantages such as standardization, convenience and the like. However, the bread made from frozen dough has inferior sensory and textural qualities compared to conventional bread, which is manifested by a reduction in the gas generating and gas holding capacity of the dough. The reason for this is the reduction in yeast activity and the reduction in gluten network integrity.
Currently, the baking quality of frozen dough is improved by three methods: (1) improving the raw materials and auxiliary materials of the frozen dough (selecting yeast and strong flour with higher freezing resistance); (2) modifiers (food additives like hydrocolloids, emulsifiers, oxidants and enzyme preparations) are used (3) to improve the freezing process (change the freezing rate etc.). These methods face the problem of high cost or the potential for food additives. Therefore, only the research of strengthening comprehensive preservation technologies of physics, chemistry, biology and the like is vigorous, and a safer and more effective way is opened for the storage quality of the frozen dough.
Disclosure of Invention
The invention aims to provide a method for freezing and storing frozen dough for a long time, which reduces the damage of freezing and storing on the quality of the frozen dough through the action of a magnetic field on ice crystals, yeast and the like in bread, solves the problems of high cost and food safety possibly existing in the prior art of using high-quality raw materials, changing the freezing and storing rate or using food additives, and achieves the effect of improving the baking quality of the frozen dough.
The first purpose of the invention is to provide a storage method of fermented dough, which is to store the dough in the environment of 1.0-5.0 mT, 0-50 Hz and-10-30 ℃.
In one embodiment, the mass of the dough is 50-200 g.
In one embodiment, the dough is subjected to a hand-kneading process to obtain a vented and rounded dough.
In one embodiment, the method uses a magnetic field cold box to freeze the dough.
In one embodiment, the magnetic field low temperature test chamber is a magnetic field freezing and freezing storage test chamber of England (tin-free) induction technology, Inc.
A second object of the present invention is to provide a method for improving the baking quality of frozen dough, which comprises the following steps:
(1) preparing dough: weighing 500g of high gluten flour, 250-350 g of water, 30-60 g of sugar, 4-8 g of salt and 5-10 g of yeast, uniformly mixing, pouring into a stirrer, and stirring until the dough can be pulled out of the glove film;
(2) cutting dough, exhausting and rounding: cutting the dough stirred in the step (1) into small dough with the concentration of 50-200 g/piece, and performing air exhaust and rounding by hand kneading;
(3) packaging: wrapping the small dough prepared in the step (2) with a preservative film, and filling into a self-sealing bag;
(4) and (3) magnetic field frozen storage treatment: and (4) placing the small dough sealed in the step (3) in a magnetic field low-temperature test box, performing frozen storage treatment in a magnetic field assisted frozen storage mode, regularly checking the temperature of the magnetic field low-temperature test box at least three times every day, and performing ventilation treatment on the low-temperature test box.
In one embodiment, when the raw and auxiliary materials in step (1) are mixed, the strong flour, the sugar, the salt and the yeast are uniformly mixed in a bowl, and water is added into the bowl while stirring, so as to ensure that the raw and auxiliary materials are uniformly mixed.
In one embodiment, the dough in step (1) is slowly stirred for 5min at a speed of 15-20 r/min, and then rapidly stirred for 20min at a speed of 35-50 r/min.
In one embodiment, the temperature in the magnetic field cold box during storage in step (4) is controlled to be-20 ℃.
In one embodiment, the dough freezing condition in the step (4): freezing and storing at-20 deg.C for 0-6 months.
The third object of the present invention is to provide a method for preparing a baked food, wherein the dough thawed in step (4) is thawed at 4 ℃ for 1 hour, placed in a proofing box, and completely proofed, and then placed in an oven for baking.
In one embodiment, the dough proofing conditions are: the temperature is 30-35 ℃, the humidity is 80-90%, and the fermentation time is 60-90 min.
In one embodiment, the dough baking conditions are: the upper fire is 170-190 ℃, the lower fire is 190-210 ℃, and the baking time is 10-25 min.
In one embodiment, the magnetic field mode of the magnetic field low-temperature test chamber comprises a static magnetic field or an alternating magnetic field, and the magnetic field strength is selected to be 1.0-5.0 mT; when the setting mode is an alternating magnetic field, the frequency of the magnetic field is selected to be 0-50 Hz.
In one embodiment, the magnetic field low temperature test chamber is a magnetic field freezing and refrigerating test chamber of England (tin-free) induction technology, Inc.
The invention has the beneficial effects that: the invention provides a storage method of frozen dough, which does not need to add any chemical substance, does not pollute the environment and improves the baking quality. After the frozen dough is stored for 90 days and 180 days, the specific volume of the prepared bread is increased, the hardness of the bread core is reduced, the freezing survival rate of yeast is improved, the pear muscle phenomenon of the bread skin is obviously improved, the damage degree of a mucedin network in the dough in the freezing storage process is reduced, the original baking quality of the dough is favorably kept, and the frozen dough has the advantages of safety, high efficiency, no residue, low cost and the like.
Drawings
FIG. 1 is a diagram of the appearance of baked bread prepared from frozen dough processed by different freezing treatments;
FIG. 2 is a cross-sectional view of a baked bread prepared from frozen dough of different freezing treatments;
FIG. 3 is a graph of the proofed volume change of frozen dough for different freezing treatments; f-90, and freezing and storing for 90 days at the temperature of minus 20 ℃; f-180, freezing and storing for 180 days at-20 ℃; SMF-90, dough from example 1, was frozen for 90 days; SMF-180, example 1 dough frozen for 180 days; AMF 2MT-90, dough of example 2, frozen for 90 days; AMF 2MT-180, the dough of example 2 is frozen for 180 days; AMF 4.5MT-90, example 3 dough frozen storage for 90 days; AMF 4.5MT-180, example 3 dough frozen storage for 180 days; in FIG. 3, the positions of the end points of the broken lines with the proofing time of 50min are AMF 4.5MT-90, AMF 4.5MT-180, AMF 2MT-90, AMF 2MT-180, SMF-90 and SMF-180 from top to bottom.
Detailed Description
In the embodiment, the magnetic field low-temperature test box adopts a magnetic field freezing and refrigerating test box of England (tin-free) induction technology limited company; the conventional freezing adopts a laboratory medical grade low-temperature refrigerator.
The bread specific volume determination method comprises the following steps: the measurement is carried out according to the national standard GB/T20981-2007 bread. The bread was cooled at room temperature for 2 hours, then the weight was measured, and the volume was measured by rapeseed emptying method, and the specific volume was calculated. The bread specific volume calculation formula is as follows:
specific volume of bread (cm)3(g) ═ bread volume (cm)3) (g) bread quality.
The bread pore measuring method comprises the following steps: a slice of bread with a thickness of 25mm was cut from the center of the bread, and an image photographing field of view of 25mm × 25mm was taken using an image scanner. And internal texture parameter analysis (porosity, pore density and pore mean area) was performed using Image J analysis software.
The bread hardness measuring method comprises the following steps: reference is made to AACC74-09 standard test methods. The baked bread was cooled at room temperature for 2h and the hardness of the bread was measured using a texture analyzer. The bread was cut into 25mm thick slices of bread for testing. Selecting a P/25 probe for the probe during testing, and measuring the speed before testing: 1.7mm/s, test speed: 1.7mm/s, speed after measurement: 5mm/s, the compressibility was 40%.
The method for measuring the color of the bread skin comprises the following steps: the center chroma of the bread sample was measured using a colorimeter. Wherein L denotes luminance; a indicates the transition from green to red, the larger a the red; b indicates the transition from blue to yellow, with greater b being more yellow.
The method for determining the survival rate of the yeast comprises the following steps: referring to GB4789.15-2016, the number of yeasts in fresh and frozen doughs was determined by plate counting. 5g of sample is weighed from fresh dough and freeze-thaw dough respectively, 45mL of sterile physiological saline is added, and a beating type homogenizer is used for beating to prepare a sample homogenizing solution. 0.1mL of the diluent is uniformly dispersed in a Bengal culture medium, and yeast colonies are counted after culturing for 48 hours at 30 ℃, wherein the survival rate of the yeast is the ratio of the number of the yeast in the frozen dough to the number of the yeast in the fresh dough before freezing.
Example 1:
weighing 500g of high gluten flour, 300g of water, 45g of sugar, 6g of salt and 8g of yeast, uniformly mixing, pouring into a stirrer, and stirring until the dough can be pulled out of the glove film; the stirring is carried out for 5min at a slow speed of 18r/min and then for 20min at a fast speed of 40 r/min. The kneaded dough was cut into small dough pieces of 50 g/piece, and was deaerated and rounded by hand kneading.
The cut and rounded frozen dough was wrapped with a wrap film and packed into No. 8.5 self-sealing bags (specification: length. times. width. times. height: 270 mm. times.180 mm. times.0.05 mm), each of which was packed with 5 pieces of frozen dough. Placing the frozen dough sealed by the self-sealing bag in a magnetic field low-temperature test box, and setting magnetic field preservation parameters: the magnetic field intensity is 2mT, the frequency is 0Hz, the temperature is-20 ℃, and the storage time is 0-180 days. The test box is internally provided with a corresponding temperature and humidity sensor and an automatic control lifting and humidifying device, the temperature condition of the box body is monitored at any time, and if the temperature is higher than or lower than the set temperature or relative humidity, the temperature is automatically controlled to be lowered or raised according to the measured data of the temperature sensor, so that the environmental temperature is ensured to meet the standard. The frozen dough was periodically checked for changes during storage and the cold box temperature was checked at least three times daily and the box was ventilated. On days 90 and 180, the frozen dough was proofed (proofing condition: temperature 30 ℃; humidity 80%; time 90min) and baked (baking condition: upper fire condition 180 ℃; lower fire condition 200 ℃; time 20min), the bread was taken out after baking was finished, and after cooling at room temperature for 3 hours, the specific volume, porosity, core hardness and color of the bread were measured and compared with the dough frozen conventionally at-20 ℃ (without magnetic field treatment).
The results show that the bread in the magnetic field frozen storage group has relatively large specific volume, low hardness, fine air holes, good uniformity, light yellow color and less white spots on the surface, while the bread prepared from the conventional frozen dough has small specific volume, large hardness, rough structure, more large air holes, white skin color and dense white spots on the surface (pear muscle phenomenon).
Example 2:
weighing 500g of high gluten flour, 300g of water, 45g of sugar, 6g of salt and 8g of yeast, uniformly mixing, pouring into a stirrer, and stirring until the dough can be pulled out of the glove film; the stirring is carried out for 5min at a slow speed of 18r/min and then for 20min at a fast speed of 40 r/min. The kneaded dough was cut into small dough pieces of 50 g/piece, and was deaerated and rounded by hand kneading.
The cut and rounded frozen dough was wrapped with a wrap film and packed into No. 8.5 self-sealing bags (specification: length. times. width. times. height: 270 mm. times.180 mm. times.0.05 mm), each of which was packed with 5 pieces of frozen dough. Placing the frozen dough sealed by the self-sealing bag in a magnetic field low-temperature test box, and setting magnetic field preservation parameters: magnetic field frozen storage mode: the magnetic field strength is 2mT, the frequency is 50Hz, the temperature is-20 ℃, and the storage time is 180 days at most. The test box is internally provided with a corresponding temperature and humidity sensor and an automatic control lifting and humidifying device, the temperature condition of the box body is monitored at any time, and if the temperature is higher than or lower than the set temperature or relative humidity, the temperature is automatically controlled to be lowered or raised according to the measured data of the temperature sensor, so that the environmental temperature is ensured to meet the standard. The frozen dough was periodically checked for changes during storage and the cold box temperature was checked at least three times daily and the box was ventilated. On days 90 and 180, the frozen dough was proofed (proofing condition: temperature 35 ℃ C., humidity 70%, time 60min) and baked (baking condition: upper fire condition 180 ℃ C., lower fire condition 200 ℃ C., time 18min), the bread was taken out after baking was completed, and after cooling at room temperature for 3 hours, the specific volume, air hole, core hardness and color of the bread were measured and compared with the dough frozen conventionally at-20 ℃ without magnetic field treatment.
The results show that the bread of the magnetic field frozen storage group has relatively larger specific volume, lower hardness and fine and uniform pores, while the bread of the conventional frozen group has smaller volume, hard and compact tissue structure, roughness and lack of elasticity, more white spots (pear muscles) on the surface and white skin color, and the phenomenon of pear muscles on the surface of the bread of the magnetic field frozen dough baked is improved compared with the bread of the conventional frozen group.
Example 3:
weighing 500g of high gluten flour, 300g of water, 45g of sugar, 6g of salt and 8g of yeast, uniformly mixing, pouring into a stirrer, and stirring until the dough can be pulled out of the glove film; the stirring is carried out for 5min at a slow speed of 18r/min and then for 20min at a fast speed of 40 r/min. The kneaded dough was cut into small dough pieces of 50 g/piece, and was deaerated and rounded by hand kneading.
The cut and rounded frozen dough was wrapped with a wrap film and packed into No. 8.5 self-sealing bags (specification: length. times. width. times. height: 270 mm. times.180 mm. times.0.05 mm), wherein 1 frozen dough was packed into each bag. Placing the frozen dough sealed by the self-sealing bag in a magnetic field low-temperature test box, and setting magnetic field preservation parameters: the magnetic field intensity is 4.5mT, the frequency is 50Hz, the temperature is-20 ℃, and the storage time is 0-180 days. The test box is internally provided with a corresponding temperature and humidity sensor and an automatic control lifting and humidifying device, the temperature condition of the box body is monitored at any time, and if the temperature is higher than or lower than the set temperature or relative humidity, the temperature is automatically controlled to be lowered or raised according to the measured data of the temperature sensor, so that the environmental temperature is ensured to meet the standard. The changes of the frozen dough are checked regularly every day during the storage period, the temperature of the low-temperature test box is checked at least three times, and the frozen storage test box is ventilated. On days 90 and 180, the frozen dough was proofed: the temperature is 32 ℃; the humidity is 85%; time 90min) and baking (baking conditions: the firing condition is 180 ℃; the fire condition is 200 ℃; the time period is 24 min). After baking, the bread was taken out, left to stand at room temperature for 3 hours for cooling, and then the specific volume, air hole, core hardness and color of the bread were measured and compared with the dough frozen conventionally at-20 deg.C (without magnetic field treatment).
The results show that the bread specific volume of the magnetic field frozen storage group is larger, the hardness of the bread core is lower, the air holes are fine and uniform, and the phenomenon of pear muscle on the surface of the bread is obviously improved.
TABLE 1 baking quality of frozen doughs prepared under different freezing conditions
Note: the conventional freezing method is freezing at-20 deg.C without applying magnetic field.
Example 4:
the frozen dough treated in the examples 1-3 is taken respectively, the dough is frozen conventionally at the temperature of-20 ℃, and the survival rate of the yeast in the treated dough is detected by taking the dough before freezing as a control.
The influence of the magnetic field on the frozen storage quality of the frozen dough is examined from the perspective of yeast, and the data in Table 2 shows that the frozen storage of the frozen dough under the magnetic field condition reduces the freezing inactivation of the yeast, the action effect of the alternating magnetic field is better than that of the static magnetic field, the survival rates of the yeast are 93.2 percent and 84.5 percent respectively when the frozen storage is carried out for 90 days and 180 days under the alternating magnetic fields of 4.5mT and 50Hz, and the survival rates are improved by 34.5 percent and 44.2 percent compared with the conventional freezing.
TABLE 2 Yeast survival Rate (%) of frozen dough according to freezing conditions
After frozen dough under different conditions is unfrozen for 1 hour at 4 ℃ (the central temperature reaches 0 ℃), the change of dough proofing volume along with proofing time is inspected by a drainage volume method. Fermenting dough frozen at-20 deg.C for 90 days for 120min to reach 157cm3The dough is 142cm in the conventional frozen 180 days3. After the dough is frozen for 180 days by the alternating magnetic fields of 2mT static magnetic field, 2mT 50Hz and 4.5mT 50Hz, the volume of the dough proofed for 120min is respectively increased by 17.60 percent, 30.99 percent and 53.52 percent compared with the conventional frozen dough.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A storage method of fermented dough is characterized in that the dough is stored for 1-180 days in an environment of 1.0-5.0 mT, 0-50 Hz and-10-30 ℃.
2. The method of claim 1, wherein the dough is frozen using a magnetic field assisted freezing chamber.
3. The method for improving the baking quality of the frozen dough is characterized in that the dough is processed by a magnetic field assisted freezing storage method, the mass of the dough is 50-200 g/piece, and the freezing storage condition is that the magnetic field intensity is 1.0-5.0 mT, the magnetic field frequency is 0-50 Hz, and the temperature is-10-30 ℃.
4. A method according to claim 3, characterized by the steps of:
(1) preparing dough: weighing high gluten flour, water, sugar, salt and yeast powder, uniformly mixing, pouring into a stirrer, and stirring until the dough can be pulled out of the glove membrane;
(2) cutting the dough stirred in the step (1) into small dough with the concentration of 50-200 g/piece, and performing air exhaust and rounding by hand kneading;
(3) packaging: packaging the small dough prepared in the step (2);
(4) and (3) magnetic field frozen storage treatment: and (4) placing the small dough sealed in the step (3) in a magnetic field low-temperature test box for freezing and storing.
5. The method as claimed in claim 4, wherein the dough in step (1) is stirred slowly for 5-8 min and then rapidly for 15-20 min.
6. Use of the method of claim 4 or 5 for the preparation of a baked good.
7. A method of preparing a baked good comprising the steps of:
(1) preparing dough: weighing high gluten flour, water, sugar, salt and yeast powder, uniformly mixing, pouring into a stirrer, and stirring until the dough can be pulled out of the glove membrane;
(2) cutting the dough stirred in the step (1) into small dough with the concentration of 50-200 g/piece, and performing air exhaust and rounding by hand kneading;
(3) packaging: packaging the small dough prepared in the step (2);
(4) and (3) magnetic field frozen storage treatment: placing the small dough sealed in the step (3) in a magnetic field low-temperature test box for freezing treatment;
(5) and (4) unfreezing the dough frozen in the step (4) at 4 ℃ for 1 hour, placing the dough in a proofing box for proofing, and then baking the dough in an oven.
8. The method of claim 7, wherein the dough proofing conditions are: the temperature is 30-35 ℃, the humidity is 80-90%, and the fermentation time is 60-90 min.
9. The method of claim 7, wherein the dough baking conditions are: the upper fire is 170-190 ℃, the lower fire is 190-210 ℃, and the baking time is 10-25 min.
10. A baked good prepared by the method of any one of claims 7 to 9.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113367277A (en) * | 2021-06-19 | 2021-09-10 | 武汉轻工大学 | Preparation method of frozen fresh-keeping steamed bread |
| CN116439272A (en) * | 2023-03-07 | 2023-07-18 | 浙江海通全必客有限公司 | Compounding method for prolonging shelf life of frozen preformed soft European bread dough |
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| JP2003079306A (en) * | 2001-09-10 | 2003-03-18 | Honen Lever Co Ltd | Method for producing breads |
| CN111387415A (en) * | 2019-12-23 | 2020-07-10 | 郑州轻工业大学 | Method for preparing frozen dough by combining ultrasonic waves with magnetic field |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003079306A (en) * | 2001-09-10 | 2003-03-18 | Honen Lever Co Ltd | Method for producing breads |
| CN111387415A (en) * | 2019-12-23 | 2020-07-10 | 郑州轻工业大学 | Method for preparing frozen dough by combining ultrasonic waves with magnetic field |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113367277A (en) * | 2021-06-19 | 2021-09-10 | 武汉轻工大学 | Preparation method of frozen fresh-keeping steamed bread |
| CN116439272A (en) * | 2023-03-07 | 2023-07-18 | 浙江海通全必客有限公司 | Compounding method for prolonging shelf life of frozen preformed soft European bread dough |
| CN116439272B (en) * | 2023-03-07 | 2024-04-12 | 浙江海通全必客有限公司 | Compounding method for prolonging shelf life of frozen preformed soft European bread dough |
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