Production method for quick-frozen pull-apart bread dough

A production method and a technology for freezing dough, which are applied in the field of quick-frozen hand-tear bag dough production, and can solve the problems of short shelf life, lack of taste experience, and easy greasy mouth of the hand-tear bag dough.

Inactive Publication Date: 2016-03-23
东莞市绰士食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are following defects in the shredded buns made of ordinary frozen dough in the prior art: (1) Although the shredded buns have a sweet taste, they tend to be greasy, which affects the taste experience of consumers; (2) the shredded buns in the prior art Shredded bags usually have a hard taste and are not soft enough; (3) The shredded bags in the prior art lack a refreshing taste experience. If the shredded bag can have a refreshing taste, it will change the traditional shredded bag. The taste is hard and the mouthfeel is easy to form a group; (4) the shelf life of the hand-teared dough in the prior art is relatively short, which is not conducive to the application of commercial transportation and sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A kind of preparation method of quick-frozen shredded bread dough, it comprises the following steps:

[0041] Step 1, mixing for the first time: Mix wheat flour, water, white sugar, eggs, milk powder, yeast, improver and monoglyceride with a mixer at a low speed of 100r / min for 3 minutes, and then at a speed of 300r / min Stir and mix at high speed for 6 minutes to obtain the first dough; in this embodiment, the weight ratio between wheat flour, water, white granulated sugar, eggs, milk powder, yeast, improver and monoglyceride is 35:12:8:5 :4:1:5:4;

[0042] Step 2, the second mixing: add margarine and edible salt to the first dough prepared in step 1, and then use a mixer to stir at a low speed of 100r / min for 2 minutes, and then stir at a high speed of 300r / min for 4 minutes , obtain the second dough; In the present embodiment, the weight ratio between the first dough, margarine and edible salt is 65:5:2;

[0043] Step 3, dividing the dough: dividing the second dough...

Embodiment 2

[0056] A kind of preparation method of quick-frozen shredded bread dough, it comprises the following steps:

[0057] Step 1, mixing for the first time: Mix wheat flour, water, white sugar, eggs, milk powder, yeast, improver and monoglyceride with a mixer at a low speed of 80r / min for 4 minutes, and then at a speed of 280r / min Stir and mix at high speed for 7 minutes to obtain the first dough; in this embodiment, the weight ratio between wheat flour, water, white granulated sugar, eggs, milk powder, yeast, improver and monoglyceride is 30:10:5:2 :8:0.1:10:0.5;

[0058] Step 2, the second mixing: add margarine and edible salt to the first dough prepared in step 1, then use a mixer to stir at a low speed of 80r / min for 3 minutes, then stir at a high speed of 280r / min for 5 minutes , obtain the second dough; In the present embodiment, the weight ratio between the first dough, margarine and edible salt is 50:2:0.5;

[0059] Step 3, dividing the dough: dividing the second dough ob...

Embodiment 3

[0072] A kind of preparation method of quick-frozen shredded bread dough, it comprises the following steps:

[0073] Step 1, mixing for the first time: Mix wheat flour, water, white sugar, eggs, milk powder, yeast, improver and monoglyceride with a mixer at a low speed of 120r / min for 2 minutes, and then at a speed of 320r / min Stir and mix at high speed for 5 minutes to obtain the first dough; in this embodiment, the weight ratio between wheat flour, water, white sugar, eggs, milk powder, yeast, improver and monoglyceride is 60:10:5:2 :1:0.5:5:0.5;

[0074] Step 2, the second mixing: add margarine and edible salt to the first dough prepared in step 1, then use a mixer to stir at a low speed of 120r / min for 1min, then stir at a high speed of 320r / min for 3min , obtain the second dough; In the present embodiment, the weight ratio between the first dough, margarine and edible salt is 80:8:5;

[0075] Step 3, dividing the dough: dividing the second dough obtained in step 2 into ...

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Abstract

The invention relates to the technical field of food, in particular to a production method for quick-frozen pull-apart bread dough. The production method comprises the following steps: step 1, primary mixing; step 2, secondary mixing; step 3, dough dividing; step 4, quick freezing; step 5, storage in a freezer; step 6, unfreezing; step 7, filling with flaky butter; step 8, pastry preparation; step 9, rolling of pastry dough to be thin; step 10, slicing; step 11, folding and cutting; step 12: quick freezing again. According to the production method, through a synergistic effect on the mixing sequence of all components and the sequence of operation procedures, the finally produced quick-frozen pull-apart bread dough can have the advantage of being long in storage life; due to a synergistic effect on eggs, margarine, milk powder, flaky butter, white granulated sugar and wheat flour, the finally produced quick-frozen pull-apart bread dough can have the advantages of being sweet but not sickly, crisp and soft, and tasty and refreshing when used for production of pull-apart bread.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for making quick-frozen hand-tear dough. Background technique [0002] For industrialized bread, it is usually made from frozen dough at present. For making shredded buns, it is not possible to use ordinary frozen dough for making, but to use special shredded bun dough for making. [0003] There are following defects in the shredded buns made of ordinary frozen dough in the prior art: (1) Although the shredded buns have a sweet taste, they tend to be greasy, which affects the taste experience of consumers; (2) the shredded buns in the prior art Shredded bags usually have a hard taste and are not soft enough; (3) The shredded bags in the prior art lack a refreshing taste experience. If the shredded bag can have a refreshing taste, it will change the traditional shredded bag. The mouthfeel is hard and the mouthfeel is easy to form agglomerates; (4) the shelf life of the shr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/02A21D13/00A21D2/34A21D2/18A21D2/16
CPCA21D10/02A21D2/16A21D2/181A21D2/34
Inventor 王振杰
Owner 东莞市绰士食品有限公司
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