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Formula and method for improving gas producing and holding capacity of raw frozen steamed bread

A technology of capacity and steamed bread, which is applied in the field of improving the gas production and gas holding capacity of frozen raw steamed bread, can solve the problems of gas production and gas holding capacity decline, gas production capacity reduction, weakened gluten, etc., and achieve the enhancement of gas production and gas holding capacity , Improve the effect of gas production capacity and gas production increase

Active Publication Date: 2015-12-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are two major problems in the frozen dough technology: one is that the low temperature and the generation of ice crystals cause the yeast to partially die, and the gas production capacity is greatly reduced; the other is that the crystallization and recrystallization destroy the gluten network structure, and at the same time, the cytoplasmic components of the dead yeast flow out and release the reduced form The substance glutathione, which weakens gluten, leads to a reduction in the air-holding capacity of frozen dough
The two major problems of gas production and gas holding capacity in frozen dough technology will eventually affect the overall quality of frozen steamed buns

Method used

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  • Formula and method for improving gas producing and holding capacity of raw frozen steamed bread

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Experimental program
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Effect test

Embodiment 1

[0015] The present invention mixes 6‰ yeast and 8‰ compound additives into the flour according to the weight ratio of the flour, adds 50% of the weight of the flour and water, beats it in a dough mixer at a medium speed until the dough is fully expanded, stands still and shaped, and after -34 After quick-freezing at -18°C for 6 months, thaw at 37°C and 75% relative humidity to make steamed buns. Wherein its component proportion of compound additive is calculated by weight:

[0016] Sodium bicarbonate 11, calcium carbonate 3, sodium pyrophosphate 17, ascorbic acid 6, calcium stearoyl lactylate 35, diacetyl tartrate monoglyceride 17, sodium alginate 11.

Embodiment 2

[0018] The present invention mixes 6‰ yeast and 8‰ compound additives into the flour according to the weight ratio of the flour, adds 50% of the weight of the flour and water, beats it in a dough mixer at a medium speed until the dough is fully expanded, stands still and shaped, and after -34 After quick-freezing at -18°C for 6 months, thaw at 37°C and 75% relative humidity to make steamed buns. Wherein its component proportion of compound additive is calculated by weight:

[0019] Sodium bicarbonate 12, calcium carbonate 3, sodium pyrophosphate 16, ascorbic acid 6, calcium stearoyl lactylate 34, diacetyl tartrate monoglyceride 16, sodium alginate 13.

Embodiment 3

[0021] The present invention mixes 6‰ yeast and 8‰ compound additives into the flour according to the weight ratio of the flour, adds 50% of the weight of the flour and water, beats it in a dough mixer at a medium speed until the dough is fully expanded, stands still and shaped, and after -34 After quick-freezing at -18°C for 6 months, thaw at 37°C and 75% relative humidity to make steamed buns. Wherein its component proportion of compound additive is calculated by weight:

[0022] Sodium bicarbonate 12, calcium carbonate 2, sodium pyrophosphate 19, ascorbic acid 4, calcium stearoyl lactylate 37, diacetyl tartrate monoglyceride 14, sodium alginate 12.

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Abstract

The invention relates to a formula and a method for improving gas producing and holding capacity of raw frozen steamed bread and belongs to the technical field of food processing. A 0.6% yeast and an 0.8% compound additive are added to flour; the compound additive comprises a leavening agent, an antioxidant, an emulsifier and a thickening agent. The 0.6% yeast and the 0.8% compound additive are mixed and added to the flour, water is added, the mixture is stirred in a dough mixer at the medium speed until dough is completely expanded, and the mixture is left to stand, formed, quick-frozen at the temperature of subzero 34 DEG C and then freeze-stored at the temperature of subzero 18 DEG C. The method is simple in technology, the gas producing and holding capacity of the dough is improved obviously, the method is particularly applicable to a frozen dough system, the development of steamed bread is quick-frozen steamed bread in the future, and development of the steamed bread production towards industrialization and mechanization is made possible with the method.

Description

technical field [0001] The invention relates to a formula and a method for improving the gas production and gas holding capacity of raw frozen steamed bread, belonging to the technical field of food processing. Background technique [0002] Frozen dough technology refers to the use of freezing principles and technology to process finished or semi-finished products in the production process of bread, steamed buns, cakes, etc., so that they can be stored for a certain period of time, thawed when needed, and then continue the remaining production process until they become finished product. Making steamed buns from frozen dough has the advantages of convenience and flexibility, industrial scale, stable product quality, and labor and resource saving. However, there are two major problems in the frozen dough technology: one is that the low temperature and the generation of ice crystals cause the yeast to partially die, and the gas production capacity is greatly reduced; the other...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/03A23L1/035A23L1/0532A23L3/3508A23L7/104A23L29/00A23L29/10A23L29/256
CPCA23L3/3508A23V2002/00A23V2200/02A23V2200/222A23V2200/242A23V2250/708
Inventor 徐学明张印赵迪郭璐楠杨哪吴凤凤金征宇
Owner JIANGNAN UNIV
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