Preparation method of quick-frozen alkaline water bread

A technology of quick-freezing alkaline water and bread, which is applied in dough preparation, dough processing, dough cooling, etc., to achieve the effect of good shape, rich nutrition, and preventing frost cracking

Active Publication Date: 2022-06-10
北京瑞家食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in order to ensure the soft taste of alkaline water bread, bakers usually need to bake it now. It is difficult to directly apply the existing frozen dough technology to alkaline water bread. At present, there is no relevant report on making quick-frozen alkaline water bread.

Method used

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  • Preparation method of quick-frozen alkaline water bread
  • Preparation method of quick-frozen alkaline water bread
  • Preparation method of quick-frozen alkaline water bread

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0065] Embodiments 2-5 are based on the method of Embodiment 1, and the freezing step of the raw dough in step 4 of the preparation method is adjusted. Combined with the test results, it can be seen that the application sets "the raw dough is stored in a freezer at ≤ -35°C for 60-100 seconds, then taken out, placed at room temperature until hoarfrost is formed on the surface of the raw dough, and a layer is evenly coated on the surface water, and continue to be placed in a freezer of ≤-35°C for 60-100s", the rate of change of tensile strength and the rate of change of elongation at break of the frozen dough made by it are all less than those prepared in other freezing steps (Example 4 -5), and the water content change rate of the frozen dough and quick-frozen alkaline water bread is also low, so the frozen dough with better anti-aging performance and water holding capacity can be obtained under the above freezing step, and quick-frozen with excellent water holding performance c...

Embodiment 1

Embodiment 2-5

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PUM

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Abstract

The invention relates to the technical field of frozen food, in particular to a preparation method of quick-frozen alkaline water bread, the quick-frozen alkaline water bread convenient for cold chain transportation can be prepared by adopting a mode of instant intermittent freezing, spraying, baking and freezing, and the alkaline water bread has the soft taste when being baked in a store on site, and can be used for preparing the quick-frozen alkaline water bread. Due to the quick-freezing characteristic, the shelf life of the alkaline water bread can be prolonged, and batch production of the alkaline water bread in a manufacturing workshop is facilitated.

Description

technical field [0001] The application relates to the technical field of frozen food, more specifically, it relates to a preparation method of quick-frozen alkaline water bread. Background technique [0002] In recent years, the frozen dough technology has appeared in the baking industry. The key point of this technology is that the early stage of bread production is completed in the factory, and then the formed dough is rapidly frozen, and then the frozen dough is distributed to each country through cold chain logistics. store and store in the freezer. According to the actual needs of the store, these doughs are taken out, thawed and baked at any time, so that customers can eat soft and delicious fresh bread at any time. [0003] The main raw materials of lye bread are flour, water, salt and yeast, usually without adding sugar, milk powder, butter and other high-calorie flavorings. It is a healthy and delicious snack, so it is loved by people. However, in order to ensure ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D15/02A21D2/16A21D2/34A21D8/04A21D2/36A21D6/00A21D2/02
CPCA21D13/06A21D15/02A21D2/16A21D2/34A21D8/045A21D2/36A21D6/001A21D2/02Y02A40/90
Inventor 李震玲张海涛佟棣焦东明盛欣欣姜静怡
Owner 北京瑞家食品有限公司
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