Frozen dough improver, frozen dough with the same, and preparing method and application

A technique for freezing dough and making methods, which is applied in the direction of dough handling, application, dough preparation, etc. It can solve the problems of low yeast activity and poor quality, achieve long shelf life, improve rheological properties, and reduce the effect of deterioration speed

Inactive Publication Date: 2019-10-11
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented solution helps prevent damage caused during storing or transporting rice flour used in producing traditional Japanese style cooked cakes (Japanese wheat). It prevents spoilage due to microorganisms like mold spores found on stored grains when they come into contact with eachother's food product. Additionally it enhances texture and crispiness compared to regular raw cornmeal products. Overall this innovative approach makes manufacturing processes faster and easier than current methods.

Problems solved by technology

This patented technical problem addressed by this patents relates to improving the commercial value of frosted or molded wheat tortillas (French fried rice). Traditional cooking techniques cannot achieve these goals because they require large amounts of ingredients like milk and grains that may be expensive at times. However, there was an improvement made over previous ways through refrigerated storage systems. By adding certain substances called sugars instead of just making them out from cowboys, Frost producing processes were developed without causing issues related to their flavoriness and shelf life. Additionally, while current cold dry processing technologies used for crisp rollings resulted in smaller sizes and less firm texture than desired, the use of froze drier technology increased the risk of losing moisture when stored under low temperatures. Overall, the objective behind this innovative method could improve both safety, hygiene, and nutrition efficiency in preparing froched couscumbers.

Method used

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  • Frozen dough improver, frozen dough with the same, and preparing method and application
  • Frozen dough improver, frozen dough with the same, and preparing method and application
  • Frozen dough improver, frozen dough with the same, and preparing method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] (1) Dissolve 12g of yeast in 500g of water to form a yeast aqueous solution, mix 100g of sucrose and 50g of improver evenly, dissolve in the yeast aqueous solution, and let it stand for 2 minutes to obtain a mixed solution A. Mix 10g of baking powder, 10g of shortening and 1000g of flour Mixed material B is uniformly obtained; wherein, the components in the improver are calculated by mass fraction: trehalose 94%, xanthan gum 1.2%, carboxymethyl cellulose sodium 0.9%, sodium dihydrogen phosphate 3.5%, and the balance is starch ;

[0052] (2) Pour the mixed liquid A and the mixed material B obtained in step (1) into the dough cylinder of the dough mixer and mix them, turn on the low gear to knead until the surface of the dough is smooth, and get dough C;

[0053] (3) After pressing the dough C obtained in step (2) for 6 times, roll it into a cylindrical shape and cut it into shape with a knife to obtain the raw steamed bun, put the raw steamed bun in a -35°C refrigerator for

Embodiment 2

[0056] (1) Dissolve 8g of yeast in 450g of water to form a yeast aqueous solution, mix 80g of sucrose and 70g of improver evenly and dissolve in the yeast aqueous solution, let it stand for 1min to obtain mixed solution A, mix 8g of baking powder, 8g of shortening and 900g of flour The mixed material B was uniformly obtained; wherein, the components in the improving agent were calculated by mass fraction: 96.2% trehalose, 0.8% xanthan gum, 0.6% sodium carboxymethylcellulose, and 2.4% sodium dihydrogen phosphate.

[0057] (2) Pour the mixed liquid A and the mixed material B obtained in step (1) into the dough cylinder of the dough mixer and mix them, turn on the low gear to knead until the surface of the dough is smooth, and get dough C;

[0058] (3) After pressing the dough C obtained in step (2) for 5 times, roll it into a cylindrical shape and cut it into shape with a knife to obtain the raw steamed buns, put the raw steamed buns in a -30°C refrigerator for quick freezing for 40

Embodiment 3

[0061] (1) Dissolve 15g of yeast in 550g of water to form a yeast aqueous solution, mix 120g of sucrose and 20g of improver evenly, dissolve in the yeast aqueous solution, and let it stand for 3 minutes to obtain mixed solution A. Mix 12g of baking powder, 12g of shortening and 1100g of flour Obtain the mixed material B evenly; wherein, the components in the improver are calculated by mass fraction: 89% trehalose, 2.2% xanthan gum, 1.8% sodium carboxymethyl cellulose, 6.7% sodium dihydrogen phosphate, and the balance is starch .

[0062] (2) Pour the mixed liquid A and the mixed material B obtained in step (1) into the dough cylinder of the dough mixer and mix them, turn on the low gear to knead until the surface of the dough is smooth, and get dough C;

[0063] (3) After pressing the dough C obtained in step (2) 8 times, roll it into a cylindrical shape and cut it into shape with a knife to obtain the raw steamed bun, put the raw steamed bun into a -40°C refrigerator for 60 minu

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Abstract

The invention relates to the field of food processing, and discloses a frozen dough improver, frozen dough with the same, and a preparing method and application. The improver comprises, by mass, 80-96.5% of trehalose, 0.5-2.5% of xanthan gum, 0.5-2% ofsodium carboxymethylcellulose and 2-8% of sodium dihydrogen phosphate. The frozen dough comprises 90-110 parts of flour, 8-12 parts of cane sugar, 0.8-1.5 parts of yeast, 0.8-1.2 parts of baking powder, 0.8-1.2 parts of shotening, 2-7 parts of the improver and 45-55 parts of water. The improver can protect the activity of the yeast in the frozendough, improve the flowability of the dough and make the surface of a steamed bun prepared from the frozen dough frozen at a low temperature high in smoothness; the steamed bun cooked after the frozendough with the improver prepared from the preparing method is stored is soft in taste, large in size, smooth in surface and long in shelf life and meets the requirements for steamed bun quality in the south of China.

Description

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Claims

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Application Information

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Owner HUNAN AGRICULTURAL UNIV
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