A kind of Danish dough with pre-fermentation freezing technology and its preparation method

Abstract

The invention discloses Danish dough with pre-fermentation freezing technology, including wheat flour, sugar, salt, milk powder, improver, yeast, butter, eggs, water; wherein, the improver includes: fixed enzyme system, free enzyme system, zein, Gelatin, vitamin C, emulsifier, thickener and gluten and the rest of the ingredients; also discloses the preparation method of using the above raw materials to make frozen dough. The object of the present invention is to provide a kind of dough that can effectively improve the post-fermentation stability of the frozen dough and the water retention of the dough during the freezing process. At the same time, the present invention also provides a method for making bread using the above-mentioned dough.

Description

Technical field [0001] The present invention relates to the field of food processing technology, and more particularly to a pre-fermented refrigeration technology Danish dough and a preparation method thereof. Background technique [0002] With the increasing popularity of chain business concepts and extensive applications, frozen dough technology has developed rapidly in the world. Especially in China, the demand for frozen dough technology has become higher and higher in recent years. Since the dough is easy to store and transport in the frozen state, the manufacturer can guarantee the quality of the baking products through the standardized production of freezing standards, and then distribute the refrigerated vehicles to each chain store, which can reduce the waste of repeated investment and human resources. The bakery can arrange baking time and quantity according to sales, effectively control the stock, reduce loss, and allow customers to taste freshly released, and warm bre...

AI Technical Summary

Problems solved by technology

However, during the freezing process, the yeast will form ice crystals and continue to increase, resulting in the death of the yeast and affecting the further fermentation of the dough. Yeast generally has poor antifreeze ability. Therefore, its survival rate decreases after freezing and releases the reducing substance glutathione. Peptide reduction weakens gluten, affects the stability of subsequent fermentation, takes longer to proof, and the amount of water lost during storage will also affect the quality of the final product

[0004] The Chinese patent discloses a related improved agent for frozen dough, by adding different functional enzyme preparations or improving the freeze resistance of yeast to reduce the difficulty of proofing the dough again caused by frozen dough, the time is long and the rheological properties of the dough, although The above solution solves the follow-up problems of frozen dough to a certain extent, but the post-fermentation of bread will still cause instability problems, the activity of yeast will drop significantly, and the quality of bread cannot be guaranteed

There is also a prior art that discloses the method of using ice structural protein to resist freezing and fermenting frozen dough. The key is to use the relevant characteristics of ice structural protein to inhibit the growth and recrystallization of ice nuclei during the freezing process in the dough. There are also literatures that disclose In order to produce colloidal hydrolyzate through the interaction of enzyme and colloid, the above-mentioned hydrolyzate can inhibit the growth of ice crystals to a certain extent, but it has not been utilized in the field of dough freezing, and in the freezing process of dough, with other ingredients The synergistic effect makes the properties of the dough almost unchanged before and after freezing, and does not affect the re-fermentation process of bread after thawing