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Bread frozen dough containing maize germ meal and preparation method thereof

A technology of corn germ powder and frozen dough, which is applied in the direction of dough processing, baking, and baked food with modified ingredients, etc., which can solve the problem of the decrease of the fermentation capacity of yeast cells, affecting the appearance and taste of bread, and not containing corn germ powder and other problems, to achieve good aroma, increase the type and quantity of enzymes, and improve the effect of aroma

Inactive Publication Date: 2016-05-18
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, 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, etc., which will directly affect the appearance and taste of the bread
At present, there is no bread product containing corn germ powder, rich in various dietary fiber and other nutrients, and low in sugar and oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0093] A kind of frozen bread dough containing corn germ flour, calculated in parts by weight, its raw material composition and content are as follows:

[0094] 16 parts of corn germ powder;

[0095] 54 parts of high-gluten wheat flour;

[0096] 1.5 parts refined salt;

[0097] 6.5 parts of powdered oil;

[0098] 8 parts compound sugar;

[0099] 1 part of high active dry yeast;

[0100] 4 parts whole milk powder;

[0101] 4 parts of compound frozen dough improver;

[0102] 0.2 parts of baking powder;

[0103] 4.8 parts of gluten powder;

[0104] The compound sugar, calculated by weight ratio, is formed by compounding trehalose: sucrose: maltoligosaccharide: xylitol at a ratio of 0.8:1:1.3:0.08;

[0105] The specifications of the high-gluten wheat flour meet the national standard GB / T8607-1988;

[0106] The specification of the powdered grease complies with GB17402-2003;

[0107] The specification of the compound frozen dough improver complies with GB2760-2014;

[01...

Embodiment 2

[0144] A kind of frozen bread dough containing corn germ flour, calculated in parts by weight, its raw material composition and content are as follows:

[0145] 18 parts of corn germ powder;

[0146] 50 parts of high-gluten wheat flour;

[0147] 1 part refined salt;

[0148] 7 parts of powdered oil;

[0149] 9.9 parts of compound sugar;

[0150] 1.1 parts of high active dry yeast;

[0151] 4 parts whole milk powder;

[0152] 4 parts of compound frozen dough improver;

[0153] 0.4 parts of baking powder;

[0154] 4.4 parts of gluten powder;

[0155] The compound sugar, calculated by weight ratio, is formed by compounding trehalose: sucrose: maltoligosaccharide: xylitol at a ratio of 0.8:1:1.3:0.08;

[0156] The specifications of the high-gluten wheat flour meet the national standard GB / T8607-1988;

[0157] The specification of the powdered grease complies with GB17402-2003;

[0158]The specification of the compound frozen dough improver complies with GB2760-2014;

[...

Embodiment 3

[0189] A corn germ flour bread frozen dough, calculated in parts by weight, its raw material composition and content are as follows:

[0190] 20 parts of corn germ powder;

[0191] 48 parts of high-gluten wheat flour;

[0192] 0.5 part refined salt;

[0193] 7.5 parts of powdered oil;

[0194] 10 parts of compound sugar;

[0195] 1.2 parts of high active dry yeast;

[0196] 4.8 parts of whole milk powder;

[0197] 3 parts of compound frozen dough improver;

[0198] 0.6 parts of baking powder;

[0199] 4.4 parts of gluten powder;

[0200] The compound sugar, calculated by weight ratio, is formed by compounding trehalose: sucrose: maltoligosaccharide: xylitol at a ratio of 0.8:1:1.3:0.08;

[0201] The specifications of the high-gluten wheat flour meet the national standard GB / T8607-1988;

[0202] The specification of the powdered grease complies with GB17402-2003;

[0203] The specification of the compound frozen dough improver complies with GB2760-2014;

[0204] The ...

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Abstract

The invention discloses bread frozen dough containing maize germ meal. The bread frozen dough is prepared from, by weight, 16-20 parts of maize germ meal, 48-54 parts of high-gluten wheat meal, 0.5-1.5 parts of refined salt, 6.5-7.5 parts of powdered oil and fat, 8-10 parts of compound sugar, 1-1.2 parts of high-activity dried yeast, 4 parts of whole milk powder, 3-4 parts of a compound frozen dough improver, 0.2-0.6 part of baking powder and 4.4-4.8 parts of vital gluten. The invention further provides a preparation method of the bread frozen dough containing the maize germ meal. The survival rate and freezing resistance of the yeast can be effectively improved within the freezing shelf life of the prepared bread frozen dough, and the bread frozen dough has the nutrition function of balancing diet and meets the new demand 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 corn 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. But at present, 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, there is no bread product that contains corn germ powder, is ri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
Inventor 周一鸣周小理崔琳琳吴静张欢
Owner SHANGHAI INST OF TECH
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