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Fermentation prodn. of refrigerated bread dough by using yeast treated by glycerol for anti-freezing, and its making method

A technology of bread dough and manufacturing method, which is applied in the field of food processing, can solve the problems of not being able to meet the needs of consumers for a healthy diet, reducing fermentation activity, and affecting the quality of frozen dough, so as to meet the needs of a healthy diet, improve frost resistance, Protection from freezing damage

Inactive Publication Date: 2008-10-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, the frozen yeast cannot fully recover and grow again, and the fermentation activity is reduced, which directly affects the quality of the frozen dough, and thus cannot meet the needs of consumers for a healthy diet to a large extent.

Method used

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  • Fermentation prodn. of refrigerated bread dough by using yeast treated by glycerol for anti-freezing, and its making method
  • Fermentation prodn. of refrigerated bread dough by using yeast treated by glycerol for anti-freezing, and its making method
  • Fermentation prodn. of refrigerated bread dough by using yeast treated by glycerol for anti-freezing, and its making method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Its composition and proportioning are by (weight percentage) in the embodiment of the present invention:

[0027] In the embodiment of the present invention, at first carry out preprocessing:

[0028] Active dry yeast is selected as the raw material for processing, and this method is also applicable to fresh yeast.

[0029] Take active dry yeast: 17, disperse in 80 water, add glycerin: 3.5, stir for 10 minutes, store at 4°C for 96 hours, centrifuge and filter to make glycerin yeast paste, centrifugal speed: 2800 rpm, set aside .

[0030] Frozen dough production process step of the present invention is as follows:

[0031] Flour: 45, sugar: 9.8, salt: 0.5, milk powder: 2.1 The powdery material is stirred slowly in the mixer at a speed of 70 rpm, and stirred evenly;

[0032] Add eggs: 5.9, dissolve the pretreated glycerin yeast paste with water 27: 0.8, add them to the mixer together, continue to stir until the dough absorbs water fully, then stir quickly, the speed is...

Embodiment 2

[0038] Embodiment two: its composition and proportioning are by (weight percentage) in the embodiment of the present invention:

[0039] In the embodiment of the present invention, active dry yeast is selected as the raw material for processing.

[0040] Take active dry yeast: 19, disperse in 77.5 water, add glycerin: 3, stir for 12 minutes, store at 3°C ​​for 48 hours, centrifuge and filter to make glycerin yeast paste, centrifugal speed: 3000 rpm, set aside .

[0041] Frozen dough production process step of the present invention is as follows:

[0042] Flour: 47.5, sugar: 9.5, salt: 0.4, milk powder: 1.9 The powdery material is stirred slowly in the mixer at a speed of 75 rpm, and stirred evenly;

[0043] Add eggs: 5.7, dissolve the pretreated glycerin yeast paste with 25% water: 0.7, add them together into the mixer, continue to stir until the dough absorbs water fully, and then stir quickly at a speed of 225 rpm until the dough is smooth;

[0044] Add shortening: 8.6, s...

Embodiment 3

[0049] Embodiment three: its composition and proportioning are by (weight percentage) in the embodiment of the present invention:

[0050] Take active dry yeast: 21, disperse in 75 water, add glycerin: 2.5, stir for 15 minutes, store at 5°C for 72 hours, centrifuge and filter to make glycerin yeast paste, centrifugal speed: 3200 rpm, set aside .

[0051] Frozen dough production process step of the present invention is as follows:

[0052] Flour: 50, sugar: 9.2, salt: 0.3, milk powder: 1.7 The powdery material is stirred slowly in the mixer at a speed of 80 rpm, and stirred evenly;

[0053] Add eggs: 5.5, dissolve the pretreated glycerin yeast paste with 23 water: 0.6, add them together into the mixer, continue to stir until the dough absorbs water fully, then stir quickly, the speed is: 250 rpm until the dough is smooth;

[0054] Add shortening: 8.2, stir slowly, the stirring time is: 5 minutes, and then stir quickly until the dough is pulled apart and becomes a film, and th...

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Abstract

A frozen dough prepared by the antifreezing yeast treated by glycerine for making bread is prepared through dispersing the active dry yeast in water, adding glycerine, stirring, storage, centrifugal treating, filtering adding flour and egg, stirring, adding shortening oil, stirring, laying aside, kneading, laying aside, shaping and freezing.

Description

technical field [0001] The invention relates to a method for producing freeze-resistant frozen bread dough by treating yeast with glycerin, specifically, pretreating ordinary yeast with glycerin to improve its frost resistance in a frozen dough system, which belongs to the technical field of food processing . Background technique [0002] Today, with the rapid development of refrigeration technology, frozen dough is gradually accepted by the baking industry due to its convenience and large-scale production. Frozen dough, that is, the application of freezing and refrigerating technology, after the raw materials are weighed, mixed with water to form a dough, the dough is frozen, and then refrigerated; when used, it only needs to be thawed, put into the oven and baked to obtain fresh baked food products. This not only realizes the "freshly baked and sold" can provide consumers with fresh products at any time, but also greatly reduces the economic losses caused by the unstable ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D6/00
Inventor 黄卫宁吕莹果
Owner JIANGNAN UNIV
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