Frozen dough modifying agent of bread compounding enzyme preparation

Abstract

The invention a frozen dough modifying agent of a bread compounding enzyme preparation. The frozen dough modifying agent of the bread compounding enzyme preparation is mainly used for modifying breads, and is obtained by mixing 0.5-4% of an enzyme preparation, 5-12% of an emulsifier, 0.5-5% of a thickening agent, 10-50% of a cryoprotectant, 10-50% of a strengthener, 1-10% of an acid-base regulator, 0.1-1.5% of vitamin C and the balance of filler. By the frozen dough modifying agent of the bread compounding enzyme preparation, the low temperature resistance of frozen dough can be improved effectively, the water distribution condition of the frozen dough in a storage process is improved, the fermentation capacity of the dough is improved, the volume of the breads is increased, the ageing speed of the breads is reduced, and thus, an effect of prolonging the expiration date is achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a frozen dough improver for meal packs compounded with enzyme preparations. Background technique [0002] With the increasing popularization and wide application of the concept of chain operation, frozen dough technology has developed rapidly all over the world. The frozen dough method refers to the use of freezing principles and technologies in the production process of bread and other meal packages to process finished or semi-finished products, store them for a certain period of time at this stage, and thaw them when needed, and then continue the remaining production process until they become finished products . The deterioration of frozen dough quality is mainly manifested in the degradation of dough fermentation ability and structure, resulting in smaller volume, harder texture and shorter shelf life of the produced bread. Many studies have shown that th...

AI Technical Summary

Problems solved by technology

However, this improver is only suitable for bread making at room temperature, and is not suitable for improving the quality of frozen dough

Images