KR19990073261A - Thawing method and preparation of frozen dough for bread - Google Patents

Abstract

The present invention relates to a method of manufacturing and thawing a frozen dough for baking, and more particularly, to the yeast and swelling agent when preparing frozen frozen foods that have been kneaded and fermented by mixing respective ingredients capable of making various breads. By using baking powder in combination, the manufacturing technology to improve the fermentation aroma and volume formation ability of bread, and the frozen technology to make it easy to use in small bakeries, convenience stores and homes by microwave, room temperature and refrigeration It is about.

Description

Thawing method and preparation of frozen dough for bread

Frozen dough (Frozen dough) is made in a separate factory to make bread, frozen dough is distributed and stored in a small bakery or a general consumer can be purchased and thawed, baked or sold as a family unit It is a frozen food prepared to. While the bakery has many tools for producing small variety and baking at home, it is very cumbersome to mix flour, yeast and other ingredients, so this method is much more economical and convenient. It is true. It also has the advantage that it is easy to supply fresh bread to consumers when needed, and consumers can eat fresh bread at home anytime.

Frozen dough is easy to control production and supply according to the demand changes, and can plan the uniform work of the product can increase the productivity per hour. In the bakery, raw materials are not required to be handled, which simplifies the process, reduces equipment and space, manages inventory and saves labor, and supplies fresh products to consumers all the time.

In general, when the dough is mixed with the dough and fermented, the shape is made and the second fermentation is frozen and distributed to the consumer to purchase and use it, it is very inconvenient to use the method of refrigeration and thawing at 4 ° C. for 12 hours.

However, in using such frozen dough for baking, a bakery, a convenience store, a chain store, and a general consumer who use a small variety of products, which is a consumer, use a common method of 4 ° C. and a 12 hour refrigeration thaw. In addition, it is inconvenient to use because the volume of the thawed dough is reduced when it is thawed using a microwave oven which can be easily used, and thus the product quality and texture are reduced after baking.

Therefore, when 2 ~ 5% of raw yeast and 1 ~ 4% of baking powder are used as a swelling agent of baking raw materials, volume expansion and flavor are produced by fermentation of dough by yeast, and baking powder has a volume expansion in baking after thawing. The frozen dough produced in this way can be easily thawed in a short time using a microwave oven, thus making frozen dough products considering the convenience of the consumer.

By developing a technology that uses yeast and baking powder together as an expanding agent in the manufacture of frozen dough, it can provide simple and quick convenience of room temperature thawing and microwave defrosting, which reduces the inconvenience of cold thawing for 4 hours and 12 hours.

Claims (1)

In the thawing method of manufacturing and using frozen dough for baking, Mixing yeast and baking powder as an swelling agent in order to improve the thawing method and improve the quality of baked bread during frozen dough manufacturing, The manufacturing technology of the frozen dough made by the consumer after the step is easy to use by thawing at room temperature and microwave in thawing frozen thaw.