CN112869001A - Method for improving quality of frozen dough by using starch derivative - Google Patents
Method for improving quality of frozen dough by using starch derivative Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a method for improving the quality of frozen dough by using a starch derivative, belonging to the field of dough product processing. The method of the invention adds the starch derivative into the preparation process of the frozen dough, and concretely comprises the following steps: mixing flour, yeast and starch derivatives uniformly, kneading, cutting, molding, and freezing or freezing to obtain frozen dough; wherein the starch derivative is composed of alpha-1, 4 glycosidic bond and alpha-1, 6 glycosidic bond connected glucose units, and comprises one or more of short cluster maltodextrin, common maltodextrin and pregelatinized starch. The method is convenient to use, economical and practical, and can obviously improve the frost resistance of the yeast in the frozen dough and the integrity of the gluten protein network, thereby achieving the purpose of relieving the quality deterioration of the frozen dough.
Description
Technical Field
The invention relates to a method for improving the quality of frozen dough by using a starch derivative, belonging to the field of dough product processing.
Background
The deterioration of the quality of the frozen dough is mainly reflected in the deterioration of the fermentation capacity and the structure of the dough, so that the produced bread and steamed bread have small volume, increased hardness and shortened shelf life. Many studies have shown that the deterioration in frozen dough quality results from the deterioration of key dough components caused by ice crystal formation and ice recrystallization. The decrease in gas production capacity of yeast and gas holding capacity of gluten network is considered to be the most important factors affecting the quality of frozen dough. Therefore, the inhibition of the ice crystal recrystallization process during the quick freezing process, and the reduction of damage to yeast cells and the network structure of the gluten is the key to the improvement of the quality of the frozen dough.
Scholars at home and abroad carry out a series of researches on the quality improvement of frozen dough, which mainly comprise the steps of adding a modifier, screening anti-freezing yeast and enhancing the quality of frozen dough by using a novel auxiliary freezing and storing technology. Wherein the addition of an improver to inhibit the recrystallization of ice crystals is one of the effective methods for improving frozen dough.
Disclosure of Invention
[ problem ] to
The prior literature reports show that the antifreeze protein has the effect of obviously inhibiting the recrystallization of ice crystals, but has the disadvantages of complex preparation, higher cost and limitation in the application of frozen dough; the food gum and the microbial polysaccharide have strong water absorption, can limit the migration of water, have certain improvement effect, but have poor protection effect on yeast.
[ solution ]
In order to ameliorate at least one of the above problems, the present invention provides a method of improving the quality of frozen dough by adding a starch derivative to the preparation of the frozen dough.
In one embodiment of the invention, the starch derivative is composed of alpha-1, 4 glycosidic bonds and alpha-1, 6 glycosidic bonds connected with glucose units, and comprises one or more of short cluster maltodextrin, common maltodextrin and pregelatinized starch.
In one embodiment of the present invention, the common maltodextrin includes DE 2 maltodextrin, DE 6 maltodextrin, DE 12 maltodextrin, and the like.
In one embodiment of the present invention, the pregelatinized starch comprises pregelatinized corn starch, pregelatinized waxy corn starch, pregelatinized wheat starch, pregelatinized tapioca starch, and the like, and the degree of gelatinization is 70% to 100%.
In one embodiment of the present invention, the method for preparing the short cluster maltodextrin comprises the following steps: treating corn granular starch (or waxy corn granular starch, cassava granular starch and the like) for 8 to 12 hours at a temperature of between 45 and 55 ℃ by adopting starch branching enzyme Gt-GBE (not limited to the starch branching enzyme) from Geobacillus thermoglucosidases, wherein the dosage of the Gt-GBE is between 20 and 30U/g dry starch; after enzyme inactivation by gelatinization, Gt-GBE (the dosage is 20-30U/g dry base starch) is added, the reaction is continued for 8-12 h at the temperature of 45-55 ℃, and short cluster maltodextrin is obtained after drying; the relative molecular mass is 6.5X 105～8.0×105。
In an embodiment of the invention, the preparation method of the short cluster maltodextrin comprises single-enzyme single-stage preparation (Gt-GBE modified gelatinized starch), single-enzyme two-stage preparation (Gt-GBE modified granular starch is subjected to gelatinization and enzyme deactivation, and then modified gelatinized starch is added to Gt-GBE), two-enzyme single-stage preparation (Gt-GBE is used for modifying gelatinized starch in cooperation with other starch branching enzymes), and two-enzyme two-stage preparation (Gt-GBE is subjected to modification and enzyme deactivation after other starch branching enzymes modify granular starch, and then modified gelatinized starch is added to Gt-GBE).
In one embodiment of the invention, the starch derivative is added in an amount of 0.5% to 5% by mass of the flour in the frozen dough.
In one embodiment of the present invention, the method comprises the steps of:
mixing flour, yeast and starch derivatives, kneading, cutting, shaping, and freezing or freezing to obtain frozen dough.
In one embodiment of the invention, the mass ratio of the flour, the yeast and the starch derivative is 100: 1.5: 0.5 to 5.
In one embodiment of the invention, the dough is mixed in a dough mixer at a low speed (50 rpm-70 rpm) for 2 min-6 min and then at a high speed (100 rpm-140 rpm) for 4 min-8 min.
In one embodiment of the present invention, the dividing and forming is performed by dividing and rounding as required.
In one embodiment of the present invention, the frozen or frozen storage is at a temperature of-10 ℃ to-40 ℃.
In one embodiment of the invention, the freezing or freezing storage is quick freezing at-30 ℃ to-40 ℃, and then transferring to-10 ℃ to-20 ℃ for freezing preservation for 0-8 weeks.
In an embodiment of the present invention, the method specifically includes the following steps:
uniformly mixing flour, yeast and starch derivatives, adding into a dough mixer, and adding water for kneading; then cutting and forming, quickly freezing for 3-6 h at-30 to-40 ℃, and then transferring to freezing and storing at-18 to-20 ℃ to obtain frozen dough; wherein the mass ratio of water to flour is 40: 20 to 24.
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 frozen dough product prepared using the above-described frozen dough.
In one embodiment of the invention, the frozen dough product comprises steamed bread, steamed stuffed bun, bread, twisted cruller, sesame seed cake, and bread.
In one embodiment of the invention, the preparation method of the steamed bread comprises the following steps:
the frozen dough is unfrozen for 50-70 min at 25-38 ℃, then proofed for 45-60 min at 30-38 ℃ and 80-85% relative humidity, and finally steamed for 20-30 min in a steamer to obtain the steamed bread.
[ advantageous effects ]
(1) The invention selects the starch derivative which is convenient and easy to obtain as the modifying agent to be applied to the frozen dough.
(2) The starch derivatives are uniformly dispersed in the flour and enter a gluten network system in the dough forming process, and the low hydration capability of the starch derivatives does not compete with excessive gluten protein for water, but can influence the water migration and ice crystal recrystallization in the freezing storage process; thereby reducing the damage of ice crystals to yeast cells and gluten protein. Therefore, the survival rate of the yeast cells and the fermentation gas production capability are improved, the integrity of the gluten network structure is increased, and finally, the quality of the frozen dough and the product thereof is improved.
(3) The method for improving the quality of the frozen dough by using the starch derivative as the frozen dough improver is convenient to use, economical and practical, and can obviously improve the frost resistance of yeast and the integrity of gluten protein network in the frozen dough, thereby achieving the purpose of relieving the quality deterioration of the frozen dough.
(4) The method for improving the quality of the frozen dough increases the specific volume of the steamed bread prepared from the frozen dough by more than 10.3 percent and can reach up to 31 percent after the steamed bread is frozen for 8 weeks; the hardness is reduced by more than 7.2 percent, and the method of the invention also improves the looseness of the internal structure of the steamed bread.
Drawings
Fig. 1 is a schematic view of the center slicing of the frozen dough steamed bun of examples 1-7 in the frozen storage period.
Fig. 2 is a schematic view of the center slicing of the frozen dough steamed bun in the frozen storage period in comparative examples 1 to 3.
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 preparation method of the short cluster maltodextrin adopted in the embodiment comprises the following steps: starch branching enzyme Gt-GBE from Geobacillus thermosaccharidans is adopted at 50 DEG CTreating corn granular starch for 10 hours, wherein the dosage of Gt-GBE is 20U/g dry base starch; after enzyme inactivation by gelatinization, Gt-GBE (the dosage is 20U/g dry base starch) is added, the reaction is continued for 10 hours at 50 ℃, and short cluster-shaped maltodextrin is obtained after drying; the relative molecular mass is 7.3X 105. The semi-dry yeast used was purchased from Angel Yeast GmbH.
The test method comprises the following steps:
1. specific volume determination: placing the thawed and proofed dough in a boiling water bath for steaming for 20min to obtain steamed bread; cooling to room temperature, and completing the steamed bun quality determination within 2 h. The determination method refers to the national standard GB/T17320-2013. The steamed bun cooled to room temperature was weighed and the volume of the steamed bun was measured by millet displacement. The calculation formula is as follows:
SV＝V/m；
wherein SV is specific volume (mL/g) of steamed bread, and V and m are volume (mL) and mass (g) of steamed bread respectively.
2. And (3) hardness measurement: the steamed bun slices were subjected to TA XT Plus physical property analyzer. The measurement conditions were as follows: the model of the probe is P/35; the speed before the test is 1mm/s, the speed after the test is 10mm/s and the speed during the test is 1 mm/s; trigger force 5g, degree of deformation 50%.
Example 1
Uniformly mixing 400g of flour, 6g of semi-dry yeast and 4g of short cluster maltodextrin, putting the mixture into a dough mixer, adding 210g of ice water, mixing the mixture at a low speed of 60rpm for 2min, and then mixing the mixture at a high speed of 120rpm for 4min to fully form gluten; then cutting (70g) and rolling, quickly freezing for 3h at-35 ℃, transferring to-18 ℃, and carrying out frozen storage at different time periods.
Thawing the frozen dough at 25 deg.C for 1h, and proofing at 38 deg.C and 80% relative humidity for 45 min; and finally steaming for 20min in a steamer to obtain the steamed bread.
Example 2
Uniformly mixing 400g of flour, 6g of semi-dry yeast and 4g of DE 2 maltodextrin, putting the mixture into a dough mixer, adding 210g of ice water, mixing the mixture at a low speed of 60rpm for 2min, and then mixing the mixture at a high speed of 120rpm for 4min to fully form gluten; then cutting (70g) and rolling, quickly freezing for 3h at-35 ℃, transferring to-18 ℃, and carrying out frozen storage at different time periods.
Thawing the frozen dough at 25 deg.C for 1h, and proofing at 38 deg.C and 80% relative humidity for 45 min; and finally steaming for 20min in a steamer to obtain the steamed bread.
Example 3
Uniformly mixing 400g of flour, 6g of semi-dry yeast and 4g of DE 6 maltodextrin, putting the mixture into a dough mixer, adding 210g of ice water, mixing the mixture at a low speed of 60rpm for 2min, and then mixing the mixture at a high speed of 120rpm for 4min to fully form gluten; then cutting (70g) and rolling, quickly freezing for 3h at-35 ℃, transferring to-18 ℃, and carrying out frozen storage at different time periods.
Thawing the frozen dough at 25 deg.C for 1h, and proofing at 38 deg.C and 80% relative humidity for 45 min; and finally steaming for 20min in a steamer to obtain the steamed bread.
Example 4
Uniformly mixing 400g of flour, 6g of semi-dry yeast and 4g of DE 12 maltodextrin, putting the mixture into a dough mixer, adding 210g of ice water, mixing the mixture at a low speed of 60rpm for 2min, and then mixing the mixture at a high speed of 120rpm for 4min to fully form gluten; then cutting (70g) and rolling, quickly freezing for 3h at-35 ℃, transferring to-18 ℃, and carrying out frozen storage at different time periods.
Thawing the frozen dough at 25 deg.C for 1h, and proofing at 38 deg.C and 80% relative humidity for 45 min; and finally steaming for 20min in a steamer to obtain the steamed bread.
Example 5
Uniformly mixing 400g of flour, 6g of semi-dry yeast and 4g of pre-gelatinized waxy corn starch (the gelatinization degree is 90% -95%), putting the mixture into a dough mixer, adding 210g of ice water, mixing for 2min at a low speed of 60rpm, and then mixing for 4min at a high speed of 120rpm to fully form gluten; then cutting (70g) and rolling, quickly freezing for 3h at-35 ℃, transferring to-18 ℃, and carrying out frozen storage at different time periods.
Thawing the frozen dough at 25 deg.C for 1h, and proofing at 38 deg.C and 80% relative humidity for 45 min; and finally steaming for 20min in a steamer to obtain the steamed bread.
Example 6
Uniformly mixing 400g of flour, 6g of semi-dry yeast and 2g of short cluster maltodextrin, putting the mixture into a dough mixer, adding 210g of ice water, mixing the mixture at a low speed of 60rpm for 2min, and then mixing the mixture at a high speed of 120rpm for 4min to fully form gluten; then cutting (70g) and rolling, quickly freezing for 3h at-35 ℃, transferring to-18 ℃, and carrying out frozen storage at different time periods.
Thawing the frozen dough at 25 deg.C for 1h, and proofing at 38 deg.C and 80% relative humidity for 45 min; and finally steaming for 20min in a steamer to obtain the steamed bread.
Example 7
Uniformly mixing 400g of flour, 6g of semi-dry yeast and 8g of short cluster maltodextrin, putting the mixture into a dough mixer, adding 210g of ice water, mixing the mixture at a low speed of 60rpm for 2min, and then mixing the mixture at a high speed of 120rpm for 4min to fully form gluten; then cutting (70g) and rolling, quickly freezing for 3h at-35 ℃, transferring to-18 ℃, and carrying out frozen storage at different time periods.
Thawing the frozen dough at 25 deg.C for 1h, and proofing at 38 deg.C and 80% relative humidity for 45 min; and finally steaming for 20min in a steamer to obtain the steamed bread.
Comparative example 1
Uniformly mixing 400g of flour and 6g of semi-dry yeast, putting the mixture into a dough mixer, adding 210g of ice water, mixing at a low speed of 60rpm for 2min, and then mixing at a high speed of 120rpm for 4min to fully form gluten; then cutting (70g) and rolling, quickly freezing for 3h at-35 ℃, transferring to-18 ℃, and carrying out frozen storage at different time periods.
Thawing the frozen dough at 25 deg.C for 1h, and proofing at 38 deg.C and 80% relative humidity for 45 min; and finally steaming for 20min in a steamer to obtain the steamed bread.
Comparative example 2
Uniformly mixing 400g of flour, 6g of semi-dry yeast and 4g of trehalose, putting the mixture into a dough mixer, adding 210g of ice water, mixing the mixture at a low speed of 60rpm for 2min, and then mixing the mixture at a high speed of 120rpm for 4min to fully form gluten; then cutting (70g) and rolling, quickly freezing for 3h at-35 ℃, transferring to-18 ℃, and carrying out frozen storage at different time periods.
Thawing the frozen dough at 25 deg.C for 1h, and proofing at 38 deg.C and 80% relative humidity for 45 min; and finally steaming for 20min in a steamer to obtain the steamed bread.
Comparative example 3
Uniformly mixing 400g of flour, 6g of semi-dry yeast and 4g of guar gum, putting the mixture into a dough mixer, adding 210g of ice water, mixing the mixture at a low speed of 60rpm for 2min, and then mixing the mixture at a high speed of 120rpm for 4min to fully form gluten; then cutting (70g) and rolling, quickly freezing for 3h at-35 ℃, transferring to-18 ℃, and carrying out frozen storage at different time periods.
Thawing the frozen dough at 25 deg.C for 1h, and proofing at 38 deg.C and 80% relative humidity for 45 min; and finally steaming for 20min in a steamer to obtain the steamed bread.
The steamed breads obtained in examples 1 to 7 and comparative examples 1 to 3 were subjected to the performance tests, the results of which are shown in tables 1 and 2 below, as can be seen from tables 1 and 2 below: the starch derivative is used as the frozen dough modifier, so that the specific volume of the frozen dough steamed bread can be improved, and the hardness of the steamed bread can be reduced. The specific volumes of the steamed breads in example 1 (short tufted maltodextrin), example 2(DE 2 maltodextrin) and example 5 (pregelatinized starch) increased by 31.0%, 10.3% and 24.1% after 8 weeks of frozen storage compared to control 1 (blank); the hardness of the steamed bread is reduced by 13.9%, 7.2% and 18.6%. Among them, short cluster maltodextrins are the most remarkably improved. The specific volume of the steamed bun of example 1 (short tufted maltodextrin) increased by 31.0%, 18.0%, and 21.8% after 8 weeks of frozen storage as compared to control 1 (blank), control 2 (trehalose), and control 3 (guar gum); the hardness of the steamed bread is reduced by 13.9 percent, -4.5 percent and 15.5 percent. The short cluster maltodextrins are shown to be closer in hardness and specific volume changes to trehalose additions, indicating that short cluster maltodextrins may have a better protective effect on yeast in the dough.
TABLE 1 specific volume results of frozen dough steamed buns of examples 1-7 and comparative examples 1-3
Wherein, fresh refers to the steamed bread which is directly proofed without freezing/freezing the stored dough.
TABLE 2 hardness results of the frozen dough steamed buns of examples 1-7 and comparative examples 1-3
Wherein, fresh refers to the steamed bread which is directly proofed without freezing/freezing the stored dough.
As can be seen from FIGS. 1 and 2, the texture structure of the steamed bun becomes denser after frozen storage. The addition of the frozen dough improver increases the porosity of the internal structure to a certain extent, wherein the addition of the short-cluster maltodextrin has an obvious improvement effect. After being frozen and stored for 8 weeks, the prepared steamed buns have loose internal pores (examples 1 and 7) and obvious effect. Compared with the comparative examples 1, 2 and 3, the method still has certain improvement advantages.
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 method for improving the quality of frozen dough, wherein said method comprises adding a starch derivative to the preparation of the frozen dough.
2. The method of claim 1, wherein the starch derivative comprises α -1,4 glycosidic linkages and α -1,6 glycosidic linkages to glucose units, and comprises one or more of short cluster maltodextrins, regular maltodextrins, and pregelatinized starches.
3. A method according to claim 1 or 2, wherein the starch derivative is added in an amount of 0.5-5% by mass of flour in the frozen dough.
4. A method according to any one of claims 1 to 3, wherein the method comprises the steps of:
mixing flour, yeast and starch derivatives, kneading, cutting, shaping, and freezing or freezing to obtain frozen dough.
5. The method as claimed in claim 4, wherein the mass ratio of the flour, the yeast and the starch derivative is 100: 1.5: 0.5 to 5.
6. The method of claim 4 or 5, wherein the freezing or storing is quick freezing at-30 ℃ to-40 ℃ and then transferring to-10 ℃ to-20 ℃ for 0-8 weeks.
7. A frozen dough prepared by the method of any one of claims 1 to 6.
8. A frozen dough product prepared from the frozen dough of claim 7.
9. A frozen dough product according to claim 8, wherein said frozen dough product comprises steamed bread, steamed stuffed bun, bread, twisted cruller, baked cake, or bread.
10. Frozen dough product according to claim 8 or 9, wherein the steamed bread is prepared by:
unfreezing the frozen dough of claim 7 at 25-38 ℃ for 50-70 min, then proofing at 30-38 ℃ for 45-60 min at 80-85% relative humidity, and finally steaming in a steamer for 20-30 min to obtain the steamed bread.
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