Quinoa germ flour-containing bread frozen dough and preparation method thereof

Abstract

The invention discloses a quinoa germ flour-containing bread frozen dough which consists of the following components in parts by weight: 13-17 parts of quinoa germ flour, 51-57 parts of high-gluten wheat flour, 0.5-1.5 parts of refined salt, 6.5-7.5 parts of powdered oil, 8-10 parts of compound sugar, 1-1.2 parts of high-activity dry yeast, 4 parts of whole milk powder, 3-4 parts of compound frozen dough conditioner, 0.2-0.6 part of baking powder and 4.4-4.8 parts of wheat gluten. The invention also provides a preparation method of the quinoa germ flour-containing bread frozen dough. According to the bread frozen dough disclosed by the invention, the survival rate and freezing resistance of yeast can be effectively improved; and the bread frozen dough has a nutrition function of balancing diet and meets the new need of people for food nutrition at present.

Description

technical field [0001] The invention belongs to the field of food and relates to a dough, in particular to a bread frozen dough containing quinoa germ powder and a preparation method thereof. Background technique [0002] In recent years, my country's bread industry has developed rapidly. People put forward new demands on the freshness of bread. The emergence of frozen dough technology provides a new way to improve the freshness of bread. Because frozen dough technology can divide the bread production process into two independent links of dough making and baking. However, due to the rapid freezing (-30°C~40°C) and cold storage (-18°C~23°C) of frozen dough, the air holding capacity, water holding capacity and yeast cell fermentation capacity of the dough will decrease. The bread made will appear small in size and hard in taste, which will directly affect the appearance and taste of the bread. At present, it does not contain quinoa germ powder, is rich in active nutrients ...

AI Technical Summary

Problems solved by technology

However, due to the rapid freezing (-30°C~40°C) and cold storage (-18°C~23°C) of frozen dough at present, the dough's air holding capacity, water holding capacity and yeast cell fermentation capacity will decrease. The bread made will appear small in size and hard in taste, etc., which will directly affect the appearance and taste of the bread

At present, it does not contain quinoa germ powder, is rich in dietary fiber, protein, minerals and vitamins and other active nutrients, and has high protein, low calorie, low sugar and low oil bread products

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