CN113170806A - Frozen dough and method for producing the same - Google Patents
Frozen dough and method for producing the same Download PDFInfo
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- CN113170806A CN113170806A CN202110461167.8A CN202110461167A CN113170806A CN 113170806 A CN113170806 A CN 113170806A CN 202110461167 A CN202110461167 A CN 202110461167A CN 113170806 A CN113170806 A CN 113170806A
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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
- 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
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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
- 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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Abstract
The present application relates to a frozen dough and a method for producing the same, comprising the steps of: the preparation method comprises the following steps: mixing bread flour, fresh yeast, modifier, egg and water, stirring, taking out, refrigerating, and fermenting to obtain middle-sized seeds; making dough: adding fresh yeast, white granulated sugar, edible salt, skimmed milk powder and water into the fermented seeds obtained in the step S1, and uniformly stirring; then adding bread flour and stirring uniformly; adding bread stirring oil, and stirring to obtain dough; dough forming: and quickly cutting the prepared dough into small dough, and refrigerating and storing to obtain the frozen dough product. The application has the effect of improving the survival rate of the saccharomycetes.
Description
Technical Field
The present application relates to the field of food production technology, in particular to frozen dough and a method for producing the same.
Background
The frozen dough technology is characterized by that in the course of production and processing of flour food such as bread, the freezing technology is used to treat the product dough to make it be frozen and refrigerated at the semi-finished product stage, and when it is required, it is undergone the process of thawing treatment, and then the subsequent processes and production flow are connected until it becomes the finished product. The production of flour food such as bread and the like is divided into two independent links of dough making and baking or cooking, namely, a processing factory only needs to produce dough and freeze the dough, and a chain store terminal only needs to unfreeze, bake and cook the dough; because the dough is convenient for preserve and transport under the frozen state, the producer can guarantee the quality of the baked products through the standardization of production and freezing standards, and then the baked products are respectively delivered to each chain store by the refrigerator car, so that the repeated investment and the waste of human resources can be reduced, the bakery can reasonably arrange the baking time and the baking quantity according to the sales requirement, the inventory can be effectively controlled, the loss is reduced, and the customers can taste the fresh bread which is discharged from the oven and boiled by hot air all the time.
In the technology of freezing dough, the survival rate of yeast in the freezing and unfreezing processes directly influences the fermentation effect of the dough before baking bread, and is a key factor influencing the bread quality, and how to improve the survival rate of the yeast is a problem which needs to be solved at present.
Disclosure of Invention
In order to increase the survival rate of yeast during freezing and thawing of frozen dough, the present application provides frozen dough and a method for producing the same.
In a first aspect, the present application provides a method for producing frozen dough, which adopts the following technical scheme:
a method of producing frozen dough comprising the steps of:
s1: the preparation method comprises the following steps: mixing bread flour, fresh yeast, modifier, egg and water, stirring at 40-50 rpm for 2-4 min, taking out, and refrigerating and fermenting for 12-20 hr to obtain middle seed;
s2: making dough:
a: adding fresh yeast, white granulated sugar, edible salt, skimmed milk powder and water into the fermented seeds obtained in the step S1, wherein the water temperature is 13-15 ℃, and uniformly stirring at the stirring speed of 40-50 r/min;
b: b, adding bread flour into the mixture obtained in the step a, stirring for 2-4 minutes at a stirring speed of 40-50 revolutions per minute, and then stirring for 2-3 minutes at a stirring speed of 80-100 revolutions per minute;
c: b, adding bread stirring oil into the mixture obtained in the step b, and stirring for 2.5-3.5 minutes at a stirring speed of 80-100 revolutions per minute to obtain dough;
s3: dough forming: and quickly dividing the dough prepared in the step S2 into small dough, rolling, and refrigerating and storing at the temperature of 18 ℃ below zero to obtain the frozen dough product.
By adopting the technical scheme, when the frozen dough is produced, the middle seed is firstly made, and the bread flour and the eggs in the middle seed provide a large amount of nutrient substances for the yeast, so that the growth and the propagation of the yeast are ensured, the dough is fully fermented, and the sugar, the salt and the grease are added on the main surface part, so that the influence on the activity of the yeast is reduced, the full fermentation of the seed flour is ensured, and the effect of improving the flavor and the taste of the bread is achieved; the seed flour is fermented at low temperature, so that the strain is in a low-activity or dormant state, the damage to cells of the yeast during freezing is reduced, the survival rate of the yeast is ensured, the fermentation product of the yeast is slowly released, the reaction among products is more complete, the acidity of the dough is kept stable, the flavor of the dough is better, the fermentation time of the dough is prolonged, the flour and water are combined more stably, the water retention of the dough is improved, the gluten structure is improved, the aging during baking is delayed, and the flavor of the bread is ensured; when the main surface part is manufactured, all the components are added in sequence to fully mix all the components of the dough, so that the texture of the dough is more uniform, and the prepared bread has better taste; the temperature of the added water is controlled, and the temperature of the mixture of the main surface and the middle seeds is maintained at 20-23 ℃ during stirring by matching with the friction temperature rise and the ambient temperature during stirring, so that the activity of the yeast is maintained at a lower level, and the survival rate of the yeast in the subsequent freezing process is improved; the prepared dough is quickly divided into small dough and stored in a cold storage mode, so that the fermentation time of the dough is shortened, and the dough is not easy to excessively ferment; when the bread improver is stored in a freezing environment, the improver can improve the survival capability of the yeast in the freezing environment, and has the effects of improving gluten, improving the extensibility of dough and effectively delaying the aging of the bread.
Preferably, in the step S1, the water temperature is 12 to 14 ℃ in summer and 15 to 17 ℃ in winter.
By adopting the technical scheme, the temperature of the dough during stirring is controlled by controlling the temperature of the added water, and the temperature of the water is adjusted according to different seasons, so that the temperature of the dough during stirring is maintained at 20-23 ℃, the activity of the yeast is reduced, and the survival rate of the yeast during the subsequent cold storage and fermentation process is improved; when the water temperature is too low, the stirring temperature of the dough is too low, the main surface is not fermented sufficiently, and when the water temperature is too high, the activity of the saccharomycetes is too high, the main surface is fermented excessively, and the survival rate of the saccharomycetes in the subsequent freezing process is lower.
Preferably, the temperature for refrigerating and fermenting in the step S1 is 0-5 ℃.
By adopting the technical scheme, the fermentation temperature is controlled, on one hand, the strain is in a low-activity or dormant state, so that the yeast can be ensured to ferment the dough normally, the damage to cells of the yeast during freezing can be reduced, and the survival rate of the yeast is ensured; at too high a temperature, the activity of the yeast is higher, the survival rate of the yeast during subsequent freezing is lower, and at too low a temperature, the activity of the yeast is too low, and the dough cannot be effectively fermented.
Preferably, the time for the refrigerated fermentation in the step S1 is 14 to 18 hours.
By adopting the technical scheme, experiments show that the dough has better fermentation effect, higher quality of medium seeds and higher quality of the finally produced dough by controlling the fermentation time to be 14-18 hours; too short fermentation time, incomplete fermentation, too long fermentation time, excessive nutrition consumption of dough and increased fermentation products all affect the quality of the dough.
Preferably, in the step S3, the cut dough is frozen at (-40) - (-36) deg.c to a central temperature of less than-10 deg.c, and then packaged, and then stored at-18 deg.c under refrigeration.
By adopting the technical scheme, the temperature of the dough obtained after stirring is quickly reduced to be lower than the freezing point of water and reach below-10 ℃, so that water in the dough and in the saccharomycete cells is quickly crystallized, and the formation of large ice crystals in the saccharomycete cells is reduced, thereby reducing the damage to the saccharomycete cells, improving the survival rate of the saccharomycete in the dough and improving the quality of bread finished products.
Preferably, the medium part comprises the following components in parts by weight: 480-530 parts of bread flour, 1.5-2 parts of fresh yeast, 26-32 parts of modifying agent, 80-120 parts of eggs and 220 parts of water 170-containing flour;
the main surface part comprises the following components in parts by weight: 480-530 parts of bread flour, 50-60 parts of fresh yeast, 250 parts of white granulated sugar, 8-13 parts of edible salt, 20-30 parts of skimmed milk powder, 80-120 parts of bread stirring oil and 250 parts of water.
By adopting the technical scheme, experiments show that the components of the frozen dough are proportioned, the prepared frozen dough has long shelf life, good water retention performance, good tissue form and low aging degree, and the baked bread product has good taste and flavor.
Preferably, the modifier is prepared by mixing the following components in parts by weight: 30-35 parts of calcium sulfate, 8-14 parts of diacetyl tartaric acid monoglyceride and diglyceride, 0.5-3 parts of ascorbic acid, 0.5-2 parts of alpha-amylase and 0.5-1.5 parts of hemicellulase.
By adopting the technical scheme, calcium sulfate is used as yeast food, which provides mineral elements for yeast, increases the reproductive activity of the yeast and enhances the fermentation capacity of the yeast; the diacetyl tartaric acid monoglyceride and diglyceride is used as an emulsifier and a dispersant, so that the elasticity, toughness and gas holding property of dough can be effectively enhanced, the expansion volume of bread is increased, the texture structure of the bread is improved, and the baked bread is softer by matching with hemicellulase; the ascorbic acid can improve the oxidation resistance of the dough and reduce the loss of nutrition; simultaneously, alpha-amylase is added to hydrolyze starch, thereby accelerating the fermentation speed of the dough before baking.
Preferably, the bread stirring oil is prepared by mixing the following components in parts by weight: 35-45 parts of edible vegetable oil, 0.8-1.2 parts of vitamin E, 0.2-0.4 part of ascorbyl palmitate, 5-10 parts of water, 3-5 parts of cream, 3-5 parts of milk powder, 1-3 parts of mono-diglycerol fatty acid ester, 0.5-1.5 parts of beta-carotene and 0.2-0.5 part of edible essence.
By adopting the technical scheme, the edible vegetable oil and the mono-diglycerol fatty acid ester can ensure that all components of the dough are fully and uniformly mixed, and simultaneously improve the lipid content of the dough and the nutritive value of the baked bread; the addition of vitamins and ascorbyl palmitate improves the oxidation resistance of the dough and prolongs the shelf life; the addition of the cream and the milk powder adds milk fragrance to the bread baked by dough, improves the protein content of the bread and the nutritive value of the bread; the beta-carotene ensures that the bread baked by the dough has better color and luster, and the flavor of the baked bread is richer, so that people have more appetite.
In a second aspect, the present application provides a frozen dough produced by the method of producing a frozen dough as described above.
In summary, the present application has the following beneficial effects:
1. because the low-temperature refrigeration fermentation is adopted, the strain is fermented in a low-activity or dormant state, so that the damage of cells of the yeast during freezing is reduced, the survival rate of the yeast is ensured, meanwhile, the temperature of the added water is controlled on the main surface part, the temperature of the mixture of the main surface and the intermediate is maintained at 20-23 ℃ during stirring in cooperation with the friction heating and the environmental temperature during stirring, the activity of the yeast is maintained at a lower level, the survival rate of the yeast during the subsequent freezing process is improved, the fermentation products of the yeast are slowly released at low temperature, the reaction among the products is more complete, the acidity of the dough is kept stable, the flavor of the dough is better, the fermentation time of the dough is prolonged, the combination of the flour and the water is more stable, the water retention of the dough is improved, the gluten tissue is improved, and the aging during baking is delayed, the flavor of the bread is ensured.
2. Through the temperature of the temperature when controlling the stirring of the medium seed and the temperature of the main surface during stirring, the temperature of the dough during stirring is maintained at a lower temperature, the yeast is in a low-activity state, the fermentation of the dough before freezing is reduced, and the survival rate of the yeast during subsequent freezing is improved.
3. The dough is quickly frozen at the temperature of (-40) - (-36) DEG C, so that the temperature of the dough obtained after stirring is quickly reduced to be lower than the freezing point of water and reach below-10 ℃, water in the dough and yeast cells is quickly crystallized, and the formation of large ice crystals in the yeast cells is reduced, thereby reducing the damage to the yeast cells, improving the survival rate of the yeast in the dough and improving the quality of bread finished products.
Detailed Description
The present application is further described in detail with reference to the following examples, which are intended to illustrate: the following examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer, and all the starting materials in the following examples were obtained from the ordinary commercial sources except for the specific conditions.
Examples
Example 1
The embodiment discloses a frozen dough which comprises a middle part and a main surface part, wherein the middle part is prepared from the following components in parts by weight: 480g of bread flour, 1.5g of fresh yeast, 26g of modifying agent, 80g of eggs and 170g of water;
the main surface part comprises the following components by weight: 480g of bread flour, 50g of fresh yeast, 200g of white granulated sugar, 8g of edible salt, 20g of skimmed milk powder, 80g of bread stirring oil and 200g of water.
The modifier is prepared by mixing the following components in parts by weight: 30g of calcium sulfate, 8g of diacetyl tartaric acid ester of mono-and diglycerides, 0.5g of ascorbic acid, 0.5g of alpha-amylase and 0.5g of hemicellulase.
The bread stirring oil is prepared by mixing the following components in parts by weight: 35g of edible vegetable oil, 0.8g of vitamin E0.8g, 0.2g of ascorbyl palmitate, 5g of water, 3g of cream, 3g of milk powder, 1g of mono-diglycerol fatty acid ester, 0.5g of beta-carotene and 0.2g of edible essence.
The present embodiment also provides a method for producing the frozen dough, comprising the steps of:
s1: the preparation method comprises the following steps: mixing and stirring bread flour, fresh yeast, modifier, eggs and water in the seed formula at a stirring speed of 40 revolutions per minute for 2 minutes, taking out after stirring, and performing cold storage fermentation at 10 ℃ for 12 hours to obtain seeds; wherein the temperature of the added water is 18 ℃;
s2: making dough:
a: adding fresh yeast, white granulated sugar, edible salt, skimmed milk powder and water of the main part into the seeds fermented in the step S1, wherein the water temperature is 13 ℃, and then uniformly stirring at the stirring speed of 40 r/min;
b: b, adding bread flour into the mixture obtained in the step a, stirring for 2 minutes at a stirring speed of 40 revolutions per minute, and stirring for 2 minutes at a stirring speed of 80 revolutions per minute;
c: b, adding bread stirring oil into the mixture obtained in the step b, and stirring at a stirring speed of 80 revolutions per minute for 2.5 minutes to obtain dough;
s3: dough forming: the dough obtained in step S2 was divided into 60 g/piece small dough pieces within 15 minutes, and then rolled, packaged, and then stored at-18 ℃ under refrigeration to obtain a frozen dough product.
Example 2
The embodiment discloses a frozen dough which comprises a middle part and a main surface part, wherein the middle part is prepared from the following components in parts by weight: 500g of bread flour, 1.8g of fresh yeast, 28g of modifying agent, 100g of eggs and 200g of water;
the main surface part comprises the following components in parts by weight: 500g of bread flour, 55g of fresh yeast, 220g of white granulated sugar, 11g of edible salt, 25g of skimmed milk powder, 100g of bread stirring oil and 235g of water.
The modifier is prepared by mixing the following components in parts by weight: 33g of calcium sulfate, 12g of diacetyl tartaric acid ester of mono-and diglycerides, 2g of ascorbic acid, 1g of alpha-amylase and 1g of hemicellulase.
The bread stirring oil is prepared by mixing the following components in parts by weight: 40g of edible vegetable oil, 0.3g of vitamin E1g, 0.3g of ascorbyl palmitate, 8g of water, 4g of cream, 4g of milk powder, 2g of mono-diglycerol fatty acid ester, 1g of beta-carotene and 0.3g of edible essence.
The present embodiment also provides a method for producing the frozen dough, comprising the steps of:
s1: the preparation method comprises the following steps: mixing and stirring bread flour, fresh yeast, modifier, eggs and water in the seed formula at a stirring speed of 45 revolutions per minute for 3 minutes, taking out after stirring, and performing cold storage fermentation at 10 ℃ for 12 hours to obtain seeds; wherein the temperature of the added water is 18 ℃;
s2: making dough:
a: adding fresh yeast, white granulated sugar, edible salt, skimmed milk powder and water of the main part into the fermented seeds obtained in the step S1, wherein the water temperature is 14 ℃, and then uniformly stirring at the stirring speed of 45 r/min;
b: b, adding bread flour into the mixture obtained in the step a, stirring for 3 minutes at a stirring speed of 45 revolutions per minute, and stirring for 2.5 minutes at a stirring speed of 90 revolutions per minute;
c: b, adding bread stirring oil into the mixture obtained in the step b, and stirring for 3 minutes at a stirring speed of 90 revolutions per minute to obtain dough;
s3: dough forming: the dough obtained in step S2 was divided into 60 g/piece small dough pieces within 15 minutes, and then rolled, packaged, and then stored at-18 ℃ under refrigeration to obtain a frozen dough product.
Example 3
The embodiment discloses a frozen dough which comprises a middle part and a main surface part, wherein the middle part is prepared from the following components in parts by weight: 530g of bread flour, 2g of fresh yeast, 32g of improver, 120g of eggs and 220g of water;
the main surface part comprises the following components in parts by weight: 530g of bread flour, 60g of fresh yeast, 250g of white granulated sugar, 13g of edible salt, 30g of skimmed milk powder, 120g of bread stirring oil and 250g of water.
The modifier is prepared by mixing the following components in parts by weight: 35g of calcium sulfate, 14g of diacetyl tartaric acid ester of mono-and diglycerides, 3g of ascorbic acid, 2g of alpha-amylase and 1.5g of hemicellulase.
The bread stirring oil is prepared by mixing the following components in parts by weight: 45g of edible vegetable oil, 1.2g of vitamin E, 0.4g of ascorbyl palmitate, 8g of water, 5g of cream, 5g of milk powder, 3g of mono-diglycerol fatty acid ester, 1.5g of beta-carotene and 0.5g of edible essence.
The present embodiment also provides a method for producing the frozen dough, comprising the steps of:
s1: the preparation method comprises the following steps: mixing and stirring bread flour, fresh yeast, modifier, eggs and water in the seed formula at a stirring speed of 50 revolutions per minute for 4 minutes, taking out after stirring, and performing cold storage fermentation at 10 ℃ for 12 hours to obtain seeds; wherein the temperature of the added water is 18 ℃;
s2: making dough:
a: adding fresh yeast, white granulated sugar, edible salt, skimmed milk powder and water of the main part into the seeds fermented in the step S1, wherein the water temperature is 15 ℃, and then uniformly stirring at the stirring speed of 50 r/min;
b: b, adding bread flour into the mixture obtained in the step a, stirring for 4 minutes at a stirring speed of 50 revolutions per minute, and stirring for 3 minutes at a stirring speed of 100 revolutions per minute;
c: b, adding bread stirring oil into the mixture obtained in the step b, and stirring for 3.5 minutes at a stirring speed of 100 revolutions per minute to obtain dough;
s3: dough forming: the dough obtained in step S2 was divided into 60 g/piece small dough pieces within 15 minutes, and then rolled, packaged, and then stored at-18 ℃ under refrigeration to obtain a frozen dough product.
Example 4
This example provides a frozen dough, and differs from example 2 in that: the improver adopts tiger brand compound frozen dough improver (purchased from Lesfu (Ming dynasty) Co., Ltd.).
Example 5
This example differs from example 4 in that: in step S1, the ambient temperature was set to 30 ℃ and the temperature of the added water was set to 12 ℃.
Example 6
This example differs from example 4 in that: in step S1, the ambient temperature was set to 30 ℃ and the temperature of the added water was set to 13 ℃.
Example 7
This example differs from example 4 in that: in step S1, the ambient temperature was set to 30 ℃ and the temperature of the added water was set to 14 ℃.
Example 8
This example differs from example 4 in that: in step S1, the ambient temperature was set to 10 ℃ and the temperature of the added water was set to 15 DEG C
Example 9
This example differs from example 4 in that: in step S1, the ambient temperature was set to 10 ℃ and the temperature of the added water was set to 16 DEG C
Example 10
This example differs from example 4 in that: in step S1, the ambient temperature was set to 10 ℃ and the temperature of the added water was set to 17 DEG C
Example 11
This example differs from example 6 in that: in step S1, the time for cold storage and fermentation is 14 hours.
Example 12
This example differs from example 6 in that: in step S1, the time for cold storage and fermentation is 16 hours.
Example 13
This example differs from example 6 in that: in step S1, the time for cold storage and fermentation is 18 hours.
Example 14
This example differs from example 12 in that: in step S1, the temperature for cold storage and fermentation is 0 ℃.
Example 15
This example differs from example 12 in that: in the step S1, the temperature for cold storage and fermentation is 3 ℃.
Example 16
This example differs from example 12 in that: in the step S1, the temperature for cold storage and fermentation is 5 ℃.
Example 17
This example differs from example 15 in that: and S3, freezing the cut dough at-40 deg.C until the central temperature of the dough is lower than-10 deg.C, packaging, and refrigerating at-18 deg.C.
Example 18
This example differs from example 15 in that: and S3, freezing the cut dough at-38 ℃ until the central temperature of the dough is lower than-10 ℃, packaging the cut dough after freezing, and refrigerating and storing the dough at-18 ℃.
Example 19
This example differs from example 15 in that: and S3, freezing the cut dough at-36 deg.C until the central temperature of the dough is lower than-10 deg.C, packaging, and refrigerating at-18 deg.C.
Comparative example
Comparative example 1
The comparative example used a commercially available frozen dough.
Comparative example 2
This comparative example differs from example 2 in that: the fermentation temperature of the medium seed is 25 ℃, and the fermentation time is 2 h.
Comparative example 3
This comparative example differs from example 2 in that: the temperature of the addition water in step a was 25 ℃.
Comparative example 4
This comparative example differs from example 18 in that: after cutting, the dough is frozen at-28 deg.C until the central temperature of the dough is lower than-10 deg.C, and then packaged, and stored at-18 deg.C.
Comparative example 5
This comparative example differs from example 18 in that: after cutting, the dough is frozen at-48 ℃ until the central temperature of the dough is lower than-10 ℃, and after freezing, the dough is packaged and stored in a refrigerated manner at-18 ℃.
Performance test
1. Sensory testing
Hardness and elasticity are important parameters for evaluating the quality of bread, bread with smaller hardness value and larger elasticity is softer and more tasty, specific volume is reflected by the expansion degree of the bread, the larger specific volume indicates the expansion degree of the dough, the expansion of the dough is mainly caused by yeast fermentation, the more yeast survives, the larger the dough expands in unit time, and therefore the specific volume indirectly indicates the survival of the yeast.
The test method comprises the following steps: after storing the frozen doughs of examples 1 to 18 and comparative examples 1 to 3 for one month, they were fermented in a proof box at 37 ℃ and a relative humidity of 75% for 1 hour, and then baked in a preheated oven at a surface temperature of 180 ℃ and a base temperature of 200 ℃ for 15 minutes. The finished product obtained by baking was subjected to sensory evaluation, and the hardness, elasticity and specific volume of the finished product were measured.
The sensory evaluation test method comprises 20 persons participating in evaluation, wherein the evaluation standard refers to the bread baking quality evaluation standard of Chinese academy of agricultural sciences, the score is 100, the bread appearance is 25, the texture structure is 25, the core color is 25, the taste is 25, the total score is obtained after the summary, and the recorded data are shown in Table 1.
The hardness and elasticity of the finished product are measured by adopting a texture instrument, wherein the type of the texture instrument is as follows: ST-Z16 texture analyzer; the type of the probe is as follows: the P/36R column type probe comprises the following parameters: 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, the time interval between two times of compression is 5s, and the recorded data are shown in table 1.
The method for measuring the specific volume refers to the national standard GB/T20981-2007, and adopts a rapeseed substitution method. The test results are reported in table 1.
TABLE 1 results table
As can be seen from the combination of example 2 and comparative example 2 and table 1, the frozen dough produced by the formulation and process of example 2 is superior to comparative example 2 in the data of taste score, hardness, elasticity and specific volume, and is superior to the bread made from the commercially available frozen dough, so that it is known that the survival rate of yeast can be effectively improved by fermenting the middle seed at low temperature for a long time, and the bread has better taste.
As can be seen from the combination of example 2 and comparative example 3 and table 1, the survival rate of yeast during the dough freezing and thawing process can be effectively improved by controlling the temperature of the water added to the main surface portion so that the temperature during the main surface stirring is at a temperature at which the activity of yeast is low.
As can be seen by combining examples 16-18 and examples 1-15 with Table 1, the survival rate of the yeast during freezing and thawing can be effectively improved by freezing and storing the dough after the stirring process by low-temperature quick freezing treatment;
as can be seen by combining examples 17-19 and comparative examples 4-5 with Table 1, the dough was subjected to a quick freezing process at (-40) - (-36) deg.C after stirring the dough, and the resulting dough product was thawed to produce bread having superior scores and various properties as compared to the dough subjected to quick freezing processes at-48 deg.C and-28 deg.C, whereby (-40) - (-36) deg.C was the preferred temperature for the quick freezing process of the dough;
as can be seen from the data in table 1, the frozen dough prepared by the method of example 17 has better taste score, hardness, elasticity and specific volume, so the method of example 17 is the preferred method of the present application.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (9)
1. A method of producing frozen dough, comprising: the method comprises the following steps:
s1: the preparation method comprises the following steps: mixing bread flour, fresh yeast, modifier, egg and water, stirring at 40-50 rpm for 2-4 min, taking out, and refrigerating and fermenting for 12-20 hr to obtain middle seed;
s2: making dough:
a: adding fresh yeast, white granulated sugar, edible salt, skimmed milk powder and water into the fermented seeds obtained in the step S1, wherein the water temperature is 13-15 ℃, and uniformly stirring at the stirring speed of 40-50 r/min;
b: b, adding bread flour into the mixture obtained in the step a, stirring for 2-4 minutes at a stirring speed of 40-50 revolutions per minute, and then stirring for 2-3 minutes at a stirring speed of 80-100 revolutions per minute;
c: b, adding bread stirring oil into the mixture obtained in the step b, and stirring for 2.5-3.5 minutes at a stirring speed of 80-100 revolutions per minute to obtain dough;
s3: dough forming: and quickly dividing the dough prepared in the step S2 into small dough, rolling, and refrigerating and storing at the temperature of 18 ℃ below zero to obtain the frozen dough product.
2. A method of producing frozen dough according to claim 1, wherein: in the step S1, the water temperature is 12-14 ℃ in summer and 15-17 ℃ in winter.
3. A method of producing frozen dough according to claim 1, wherein: and the refrigerating and fermenting temperature in the step S1 is 0-5 ℃.
4. A method of producing frozen dough according to claim 1, wherein: the refrigerating fermentation time in the step S1 is 14-18 hours.
5. A method of producing frozen dough according to claim 1, wherein: and in the step S3, after the cutting of the dough is finished, freezing the dough at (-40) - (-36) DEG C until the central temperature of the dough is lower than-10 ℃, packaging the dough after the freezing is finished, and then refrigerating and storing the dough at-18 ℃.
6. A method of producing frozen dough according to claim 1, wherein: the medium part comprises the following components in parts by weight: 480-530 parts of bread flour, 1.5-2 parts of fresh yeast, 26-32 parts of modifying agent, 80-120 parts of eggs and 220 parts of water 170-containing flour;
the main surface part comprises the following components in parts by weight: 480-530 parts of bread flour, 50-60 parts of fresh yeast, 250 parts of white granulated sugar, 8-13 parts of edible salt, 20-30 parts of skimmed milk powder, 80-120 parts of bread stirring oil and 250 parts of water.
7. A method of producing frozen dough according to claim 1, wherein: the modifier is prepared by mixing the following components in parts by weight: 30-35 parts of calcium sulfate, 8-14 parts of diacetyl tartaric acid monoglyceride and diglyceride, 0.5-3 parts of ascorbic acid, 0.5-2 parts of alpha-amylase and 0.5-1.5 parts of hemicellulase.
8. A method of producing frozen dough according to claim 1, wherein: the bread stirring oil is prepared by mixing the following components in parts by weight: 35-45 parts of edible vegetable oil, 0.8-1.2 parts of vitamin E, 0.2-0.4 part of ascorbyl palmitate, 5-10 parts of water, 3-5 parts of cream, 3-5 parts of milk powder, 1-3 parts of mono-diglycerol fatty acid ester, 0.5-1.5 parts of beta-carotene and 0.2-0.5 part of edible essence.
9. A frozen dough characterized by: the method of producing frozen dough according to any one of claims 1 to 8.
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| KR20090044290A (en) * | 2007-10-31 | 2009-05-07 | 주식회사 파리크라상 | Manufacturing method of bread and bread produced by using the same method |
| CN105557873A (en) * | 2015-12-08 | 2016-05-11 | 舟山市得法食品有限公司 | Making method of refrigerated dough |
| CN105961486A (en) * | 2016-07-20 | 2016-09-28 | 天津南侨食品有限公司 | Frozen European style secondary fermentation dough and making method and application thereof |
| CN110447678A (en) * | 2019-08-06 | 2019-11-15 | 深圳精益油脂技术有限公司 | A kind of anti-aging baking grease of bread and preparation method thereof |
| CN110742105A (en) * | 2019-10-15 | 2020-02-04 | 麦趣尔(北京)食品有限公司 | Preparation process of frozen dough |
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| KR20090044290A (en) * | 2007-10-31 | 2009-05-07 | 주식회사 파리크라상 | Manufacturing method of bread and bread produced by using the same method |
| CN105557873A (en) * | 2015-12-08 | 2016-05-11 | 舟山市得法食品有限公司 | Making method of refrigerated dough |
| CN105961486A (en) * | 2016-07-20 | 2016-09-28 | 天津南侨食品有限公司 | Frozen European style secondary fermentation dough and making method and application thereof |
| CN110447678A (en) * | 2019-08-06 | 2019-11-15 | 深圳精益油脂技术有限公司 | A kind of anti-aging baking grease of bread and preparation method thereof |
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