PL412835A1 - Method for producing dough for frozen pastry products - Google Patents
Method for producing dough for frozen pastry productsInfo
- Publication number
- PL412835A1 PL412835A1 PL412835A PL41283515A PL412835A1 PL 412835 A1 PL412835 A1 PL 412835A1 PL 412835 A PL412835 A PL 412835A PL 41283515 A PL41283515 A PL 41283515A PL 412835 A1 PL412835 A1 PL 412835A1
- Authority
- PL
- Poland
- Prior art keywords
- flour
- transglutaminase
- added
- mixture
- mass
- Prior art date
Links
Abstract
Sposób wytwarzania ciasta na mrożone wyroby ciastkarskie, surowe lub podpiekane, polega na sporządzeniu mieszaniny różnych gatunków mąki z dodatkiem transglutaminazy i wody oraz ewentualnie mleka w proszku, którą dodaje się do masy podstawowej. Wstępnie przygotowuje się mieszaninę mąki z dodatkiem transglutaminazy, enzymu pochodzenia bakteryjnego, w ilości od 1 do 99 mg/100 g, przy aktywności enzymu poniżej 100 U/kg mąki z wodą o temperaturze 30°C do 45°C, korzystnie 40°C, którą poddaje się mieszaniu przy wolnych obrotach. Następnie tak przygotowaną mieszaninę dodaje się do masy podstawowej i całość miesza się przy szybkich obrotach do uzyskania jednolitej masy, do której wprowadza się dodatki smakowe. Otrzymaną masę pozostawia się w temperaturze 30°C - 40°C przez okres 30 minut dla zadziałania enzymu transglutaminazy, otrzymując ciasto na wyroby ciastkarskie do zmrażania.The method of making dough for frozen pastry products, raw or broiled, consists in preparing a mixture of different types of flour with the addition of transglutaminase and water, and possibly milk powder, which is added to the basic mass. Pre-prepared is a mixture of flour with the addition of transglutaminase, an enzyme of bacterial origin, in an amount of 1 to 99 mg / 100 g, with enzyme activity below 100 U / kg flour with water at 30 ° C to 45 ° C, preferably 40 ° C, which is mixed at low speed. Then the mixture prepared in this way is added to the basic mass and the whole is mixed at high speed to obtain a homogeneous mass, into which the flavor additives are added. The resulting mass is left at 30 ° C - 40 ° C for 30 minutes for the transglutaminase enzyme to act, to give the dough for freezing.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL412835A PL412835A1 (en) | 2015-06-24 | 2015-06-24 | Method for producing dough for frozen pastry products |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL412835A PL412835A1 (en) | 2015-06-24 | 2015-06-24 | Method for producing dough for frozen pastry products |
Publications (1)
Publication Number | Publication Date |
---|---|
PL412835A1 true PL412835A1 (en) | 2017-01-02 |
Family
ID=57629096
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PL412835A PL412835A1 (en) | 2015-06-24 | 2015-06-24 | Method for producing dough for frozen pastry products |
Country Status (1)
Country | Link |
---|---|
PL (1) | PL412835A1 (en) |
-
2015
- 2015-06-24 PL PL412835A patent/PL412835A1/en unknown
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