CN112120057B

CN112120057B - Dough making method capable of improving quality of frozen dough and application of dough making method

Info

Publication number: CN112120057B
Application number: CN202011041486.5A
Authority: CN
Inventors: 徐学明; 袁艺榕; 金亚美; 徐丹; 吴凤凤; 杨哪; 陈益胜
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2020-09-28
Filing date: 2020-09-28
Publication date: 2023-03-31
Anticipated expiration: 2040-09-28
Also published as: CN112120057A

Abstract

The invention relates to a dough making method capable of improving the quality of frozen dough and application thereof, comprising the following steps: adding the heat-treated dough into a method for preparing the frozen dough, wherein the method for preparing the heat-treated dough comprises the following steps: uniformly mixing flour and water, and fully stirring to obtain dough; carrying out heat treatment on the obtained dough at 70-95 ℃ for 15-30 min; then refrigerating until the central temperature reaches 2-10 ℃ to obtain the heat-treated dough. The cross-linking degree between the mucedin and the starch is improved by the frozen dough prepared by the invention, the water retention and the gas retention of the dough are improved, and the quality deterioration of the frozen dough in the freezing storage period is effectively slowed down; the bread made from the frozen dough has large specific volume, soft texture and fine and uniform internal texture structure, and meets the expectations of consumers for high-quality bread products.

Description

Dough making method capable of improving quality of frozen dough and application of dough making method

Technical Field

The invention relates to a dough making method capable of improving the quality of frozen dough and application thereof, belonging to the field of food processing.

Background

With the change of the consumption mode of residents, the traditional bread sale mode of 'doing and selling now' cannot meet the requirements of consumers on product convenience and standardization, so the frozen dough technology comes up. The frozen dough technology is a new technology for baking food by processing semi-finished products or finished products by using a freezing principle and technology in the production process of flour products and performing processes of unfreezing, proofing, baking and the like when the semi-finished products or the finished products are needed. A manufacturer can intensively produce frozen dough with standardized quality by using the technology and then transport the frozen dough to each chain store, so that the product quality of each chain store can be unified, the requirement of high-skill talents can be reduced, and the labor cost is saved; and for each retail store, the follow-up production process can be carried out quantitatively as required, the inventory is controlled, the waste is avoided, and the requirement of consumers on the freshness of the face pack can be met.

The main reason for the inevitable quality deterioration of the frozen dough in the freezing and storing process is the deterioration of key components of the dough caused by the formation and growth of ice crystals in the freezing and storing process of the dough, mainly comprising the damage of a gluten protein network structure, the reduction of the activity and the gas production capacity of yeast and the damage of a starch structure; the quality of frozen dough bread is reduced, and the frozen dough bread is mainly characterized in that the volume of the bread is reduced, the texture is hard, the taste is poor, the internal texture structure is rough, and a certain difference exists compared with fresh bread.

Disclosure of Invention

In order to solve at least one problem, the invention provides a dough making method capable of improving the quality of frozen dough and an application thereof, which overcome the defects of the existing frozen dough technology and improve the problems of small volume, hard texture and rough internal structure of frozen dough bread generally to a certain extent.

It is a first object of the present invention to provide a method for preparing frozen dough comprising the steps of:

(1) Uniformly mixing flour and water, and fully stirring to obtain dough;

(2) Carrying out heat treatment on the dough obtained in the step (1) at 70-95 ℃;

(3) Refrigerating the dough obtained in the step (2) to obtain a heat-treated dough;

(4) Uniformly mixing the heat-treated dough obtained in the step (3), flour, water, white granulated sugar, salt and yeast, stirring until the surface of the dough is smooth;

(5) Mixing the dough obtained in the step (4) with shortening, stirring until the shortening is completely blended into the dough and the complete 'flour fascia' of the dough can be pulled out;

(6) Standing the dough obtained in the step (5) at 20-30 ℃, cutting into specified sizes and shaping into specified shapes;

(7) And (4) freezing the shaped dough obtained in the step (6) to obtain the frozen dough.

In one embodiment of the present invention, the amount of each component in step (1) is: 80-100 parts of flour and 60-100 parts of water; the stirring time is 5-15 min.

In one embodiment of the present invention, the heat treatment time in the step (2) is 15 to 30min.

In one embodiment of the present invention, the cooling time in step (3) is 16 to 48 hours.

In one embodiment of the present invention, the refrigerating in the step (3) is refrigerating until the central temperature reaches 2 to 10 ℃.

In one embodiment of the present invention, the amount of each component in step (4) is: 80-100 parts of heat-treated dough, 40-60 parts of flour, 10-20 parts of water, 6-12 parts of white granulated sugar, 0.6-1.2 parts of salt and 0.6-1.5 parts of yeast; wherein the yeast is active dry yeast available from Angel Yeast GmbH.

In one embodiment of the present invention, the stirring in step (4) is slow stirring, the stirring speed is 40-60 rpm, and the stirring time is 5-10 min.

In one embodiment of the present invention, in the step (5), the shortening is used in an amount of 5 to 10 parts by weight.

In one embodiment of the present invention, the stirring in step (5) is rapid stirring, the stirring speed is 120-160 rpm, and the rapid stirring time is 5-15 min.

In one embodiment of the present invention, the room temperature in step (6) is 20 to 30 ℃ and the standing time is 10 to 15min.

In one embodiment of the invention, the freezing process in the step (7) comprises the steps of quickly freezing the dough at the temperature of-38 to-42 ℃ until the central temperature of the dough reaches-18 to-20 ℃, and then freezing and storing the dough at the temperature of-18 to-20 ℃.

The second object of the present invention is the frozen dough obtained by the method of the present invention.

It is a third object of the present invention to provide a method for making bread using the frozen dough of the present invention, comprising the steps of:

the frozen dough is unfrozen, proofed, baked and cooled to obtain the bread.

In one embodiment of the invention, the thawing temperature is 22-27 ℃, the thawing humidity is 75-85%, and the thawing time is 60-80 min.

In one embodiment of the invention, the temperature for fermentation is 35-38 ℃, the humidity for fermentation is 75-85%, and the time for fermentation is 60-90 min.

In one embodiment of the invention, the upper fire temperature of the baking is 180-200 ℃, the lower fire temperature is 190-210 ℃, and the baking time is 15-25 min.

In one embodiment of the present invention, the cooling time is 90 to 120min.

A fourth object of the invention is a bread made by the method of the invention.

It is a fifth object of the present invention to provide a method for improving the quality of frozen dough comprising the steps of:

adding the heat-treated dough into a preparation method of frozen dough, wherein the preparation method of the heat-treated dough comprises the following steps: uniformly mixing flour and water, and fully stirring to obtain dough; carrying out heat treatment on the obtained dough at 70-95 ℃ for 15-30 min; then refrigerating until the central temperature reaches 2-10 ℃ to obtain the heat-treated dough.

It is a sixth object of the present invention to provide a method of improving bread specific volume and texture comprising the steps of:

preparing bread by adopting frozen dough; wherein, the preparation process of the frozen dough is added with the heat-treated dough, and the preparation method of the heat-treated dough comprises the following steps: uniformly mixing flour and water, and fully stirring to obtain dough; carrying out heat treatment on the obtained dough at 70-95 ℃ for 15-30 min; then refrigerating until the central temperature reaches 2-10 ℃ to obtain the heat-treated dough.

The invention has the beneficial effects that:

the invention provides a dough making method for improving the quality of frozen dough and applies the dough making method to bread production. The frozen dough provided by the invention improves the crosslinking degree between the mucedin and the starch, improves the water retention property and the gas retention property of the dough, and effectively slows down the quality deterioration of the frozen dough during the frozen storage period; the bread prepared by the frozen dough provided by the invention has large specific volume, soft texture and fine and uniform internal texture structure, and meets the expectation of consumers on high-quality bread products; the production raw materials of the frozen dough provided by the invention are cheap and easy to obtain, the production process is simple, and the production cost is low.

Drawings

FIG. 1 is a scanned image of the center slice of the frozen dough bread made in control 1.

FIG. 2 is a scan of a center slice of the frozen dough bread made in example 1.

FIG. 3 is a scan of a center slice of the frozen dough bread made in example 2.

FIG. 4 is a scan of a center slice of the frozen dough bread made in example 3.

FIG. 5 is a scan of a center slice of the frozen dough bread made in example 4.

FIG. 6 is a scan of a center slice of the frozen dough bread made in example 5.

FIG. 7 is a scan of a center slice of the frozen dough bread made in example 6.

FIG. 8 is a scan of a center slice of the frozen dough bread made in example 7.

Detailed Description

The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.

The test method comprises the following steps:

and (3) testing specific volume: and weighing the bread after the bread is cooled to obtain the mass of the bread, measuring the volume of the bread by using a rapeseed replacement method, wherein the specific volume of the bread is the ratio of the volume to the mass of the bread.

Testing of hardness: selecting slices at the middle position of the bread for testing, and measuring the hardness of the slices by using a physical property texture analyzer (TPA); wherein the parameters of the physical property texture analyzer are set as follows: the speed before measurement is 3.0mm/s, the speed during measurement is 1.0mm/s, the speed after measurement is 5.0mm/s, the compression degree is 40%, the trigger force is 5g, and the time interval between two times of compression is 5s.

Example 1

A method of making bread from frozen dough comprising the steps of:

(1) Uniformly mixing 100 parts by weight of flour and 60 parts by weight of water, and stirring in a dough mixer for 10min to obtain dough;

(2) Wrapping the dough in the step (1) with a polyethylene film, and heating for 20min at the temperature of 80 ℃;

(3) Cooling the dough in the step (2) to room temperature, refrigerating for 36h until the central temperature reaches 4 ℃, and obtaining heat-treated dough for later use;

(4) Mixing 80 parts by weight of heat-treated dough, 50 parts by weight of flour, 10 parts by weight of water, 6 parts by weight of white granulated sugar, 0.6 part by weight of salt and 1.5 parts by weight of yeast, and slowly stirring the mixture in a dough mixer at 40-60 rpm for 10min;

(5) Adding 9 parts by weight of shortening into the dough in the step (4) and stirring rapidly (120-160 rpm) for 15min to obtain dough;

(6) Standing the dough obtained in the step (5) at room temperature for 15min, dividing the dough into 120 g/piece dough, exhausting air and shaping;

(7) Quickly freezing the dough in the step (6) for 30min at the temperature of minus 40 ℃, and then placing the dough in the temperature of minus 20 ℃ for freezing storage to obtain frozen dough;

(8) Thawing the frozen dough in the step (7) at the temperature of 27 ℃ and the relative humidity of 80% for 60min;

(9) Proofing the dough in the step (8) for 60min at the temperature of 38 ℃ and the relative humidity of 80%;

(10) And (3) baking the dough in the step (9) in an oven with the upper fire of 190 ℃ and the lower fire of 200 ℃ for 20min, and then cooling at room temperature for 100min to obtain the frozen dough bread.

Example 2

The heating temperature and time in step 2 of example 1 were adjusted to 70 ℃ for 20min, and the temperature was kept constant as in example 1 to obtain frozen dough bread.

Example 3

The heating temperature and time in step 2 of example 1 were adjusted to 90 ℃ for 20min, and the temperature was kept constant as in example 1 to obtain frozen dough bread.

Example 4

The heating temperature and time in step 2 of example 1 were adjusted to 95 ℃ for 20min, and the temperature was kept constant as in example 1 to obtain frozen dough bread.

Example 5

The heating temperature and time in step 2 of example 1 were adjusted to 80 ℃ for 15min, and the temperature was kept constant as in example 1 to obtain a frozen dough bread.

Example 6

The heating temperature and time in step 2 of example 1 were adjusted to 80 ℃ for 25min, and the temperature was kept constant as in example 1 to obtain a frozen dough bread.

Example 7

The heating temperature and time in step 2 of example 1 were adjusted to 80 ℃ for 30min, and the temperature was kept constant as in example 1 to obtain a frozen dough bread.

Comparative example 1

A method of making bread from frozen dough comprising the steps of:

(1) Uniformly mixing 100 parts of flour, 60 parts of water, 8 parts of white granulated sugar, 1.0 part of salt and 1.2 parts of yeast by weight, and slowly stirring in a dough mixer for 10min;

(2) Adding 10 parts by weight of shortening into the dough in the step (1) and quickly stirring for 15min to obtain dough;

(3) Standing the dough in the step (2) at room temperature for 15min, then dividing the dough into 130 g/piece, exhausting air and shaping;

(4) Quickly freezing the dough obtained in the step (3) at the temperature of minus 40 ℃ for 30min, and then freezing and storing the dough at the temperature of minus 18 ℃ to obtain frozen dough;

(5) Thawing the frozen dough in the step (4) for 70min at the temperature of 25 ℃ and the relative humidity of 85%;

(6) Proofing the dough in the step (5) for 80min at 37 ℃ and 85% relative humidity;

(7) And (4) baking the dough in the step (6) in an oven with the upper fire of 190 ℃ and the lower fire of 210 ℃ for 20min, and then cooling at room temperature for 120min to obtain the frozen dough bread.

Comparative example 2

The heating temperature and time in step 2 of example 1 were adjusted as shown in table 1, and the frozen dough bread was obtained while maintaining the same temperature and time as in example 1.

The resulting frozen dough bread was subjected to performance tests, the test results are shown in table 1:

table 1 bread performance test results

FIGS. 1-8 are scans of center slices of frozen dough bread obtained in comparative example 1 and examples 1-7, as can be seen from FIGS. 1-8: the frozen dough bread prepared by the embodiment of the present invention has a reduced number of large pores, has a finer and more uniform pore distribution, and more meets the requirements of consumers for the texture of the bread, compared with the frozen dough bread prepared by the comparative example 1.

Example 8

The amount of the heat-treated dough of step (4) in example 1 was adjusted as shown in Table 2 to obtain bread.

The obtained bread was subjected to a performance test, and the test results are shown in table 2.

Table 2 test results for example 8

Example 9

A method of making bread from frozen dough comprising the steps of:

(1) Uniformly mixing 100 parts by weight of flour and 80 parts by weight of water, and stirring for 5min in a dough mixer to obtain dough;

(2) Wrapping the dough in the step (1) with a polyethylene film, and heating at 80 ℃ for 25min;

(3) Cooling the dough in the step (2) to room temperature, refrigerating for 24h until the central temperature reaches 2 ℃, and obtaining heat-treated dough for later use;

(4) Mixing 90 parts by weight of heat-treated dough, 60 parts by weight of flour, 10 parts by weight of water, 8 parts by weight of white granulated sugar, 1.0 part by weight of salt and 1.2 parts by weight of yeast, and slowly stirring in a dough mixer for 10min;

(5) Adding 10 parts by weight of shortening into the dough in the step (4) and quickly stirring for 15min to obtain dough;

(6) Standing the dough obtained in the step (5) at room temperature for 15min, then dividing the dough into 130 g/piece, exhausting air and shaping;

(7) Quickly freezing the dough in the step (6) for 30min at the temperature of minus 40 ℃, and then placing the dough in the temperature of minus 18 ℃ for freezing storage to obtain frozen dough;

(8) Thawing the frozen dough in (7) at 25 ℃ and 85% relative humidity for 70min;

(9) Proofing the dough in the step (8) for 80min at 37 ℃ and 85% relative humidity;

(10) And (3) baking the dough in the step (9) in an oven with the upper fire of 190 ℃ and the lower fire of 210 ℃ for 20min, and then cooling at room temperature for 120min to obtain the frozen dough bread.

The specific volume of the bread is 4.45cm after testing ³ (ii) a hardness of 221.58g, a tackiness of 187.12g, a chewiness of 180.93g, and a recovery of 0.528.

Example 10

(1) Uniformly mixing 90 parts by weight of flour and 100 parts by weight of water, and stirring for 15min in a dough mixer to obtain dough;

(2) Wrapping the dough in the step (1) with a polyethylene film, and heating at 85 ℃ for 25min;

(3) Cooling the dough obtained in the step (2) to room temperature, refrigerating for 16h until the central temperature reaches 10 ℃, and obtaining heat-treated dough for later use;

(4) Mixing 100 parts by weight of heat-treated dough, 60 parts by weight of flour, 10 parts by weight of water, 10 parts by weight of white granulated sugar, 0.8 part by weight of salt and 1.4 parts by weight of yeast, and slowly stirring in a dough mixer for 5min;

(5) Adding 6 parts by weight of shortening into the dough in the step (4) and quickly stirring for 5min to obtain dough;

(6) Standing the dough obtained in the step (5) at room temperature for 15min, then dividing the dough into 120 g/piece, exhausting air and shaping;

(7) Quickly freezing the dough in the step (6) for 25min at the temperature of minus 42 ℃, and then placing the dough in a frozen storage at the temperature of minus 20 ℃ to obtain frozen dough;

(8) Thawing the frozen dough in (7) at 25 ℃ and 80% relative humidity for 70min;

(10) And (3) baking the dough in the step (9) in an oven with the upper fire of 180 ℃ and the lower fire of 190 ℃ for 25min, and then cooling for 90min at room temperature to obtain the frozen dough bread.

The specific volume of the bread is 4.35cm after testing ³ The hardness is 232.71g, the tackiness is 202.36g, the chewiness is 198.74g, and the recovery is 0.512 g.

Compared with the frozen dough bread prepared by the comparison example, the frozen dough bread prepared by the embodiment of the invention has the advantages of larger specific volume, smaller hardness, stickiness and chewiness, better resilience, softer mouthfeel and finer internal tissue. The result shows that the making method of the invention has obvious improvement effect on the quality of the frozen dough, can effectively slow down the quality deterioration of the frozen dough during the frozen storage period, and the bread made by using the frozen dough has better quality.

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 by the appended claims.

Claims

1. A method of making frozen dough comprising the steps of:

(1) Uniformly mixing flour and water, and fully stirring to obtain dough;

(2) Wrapping the dough obtained in the step (1) with a polyethylene film, and performing heat treatment at 70-95 ℃;

(6) Standing the dough obtained in the step (5), cutting the dough into specified sizes and shaping the dough into specified shapes;

(7) Freezing the shaped dough obtained in the step (6) to obtain frozen dough;

the dosage of each component in the step (1) is as follows: 80-100 parts of flour and 60-100 parts of water; stirring for 5 to 15min;

the heat treatment time in the step (2) is 15 to 30min;

the dosage of each component in the step (4) is as follows: 80-100 parts of heat-treated dough, 40-60 parts of flour, 10-20 parts of water, 6-12 parts of white granulated sugar, 0.6-1.2 parts of salt and 0.6-1.5 parts of yeast; wherein the yeast is active dry yeast from Angel Yeast GmbH;

in the step (5), the usage amount of the shortening is 5 to 10 parts by weight.

2. The method as claimed in claim 1, wherein the freezing process in step (7) comprises quickly freezing the dough at-38 to-42 ℃ until the central temperature of the dough reaches-18 to-20 ℃, and then freezing the dough at-18 to-20 ℃.

3. A frozen dough prepared by the method of claim 1.

4. A method of making bread from the frozen dough of claim 3, comprising the steps of:

thawing, proofing, baking and cooling the frozen dough obtained in claim 3 to obtain bread.

5. The method according to claim 4, wherein the thawing temperature is 22 to 27 ℃, the thawing humidity is 75 to 85 percent, and the thawing time is 60 to 80min; the temperature of the fermentation is 35 to 38 ℃, the humidity of the fermentation is 75 to 85 percent, and the fermentation time is 60 to 90min; the temperature of the upper fire of the baking is 180 to 200 ℃, the temperature of the lower fire is 190 to 210 ℃, and the baking time is 15 to 25min.

6. Bread prepared by the method of claim 4 or 5.