Abstract: The production of frozen dough has been popularized and used in many countries, especially in developed countries such as Europe and Japan, where they adopt a more special way of operation, which makes the form of production of frozen dough also be further improved. Generally, frozen dough is divided into two parts: production and cooked manufacturing, which makes its production efficiency to be comprehensively improved. The quality of frozen dough has a little bit of characteristics with the small mother cell, which itself has a strong resistance to freezing. This paper centers on the current frozen dough production process to make analysis and research.

Keywords: frozen dough; production process; detail analysis

Frozen dough is a kind of food found in the late 1950s, which adopts the principle of freezing and the corresponding technology to form a new process. From a macroscopic point of view, frozen dough is a kind of quick-frozen product formed by utilizing flour and corresponding raw materials, which generally needs to be processed again later. In the specific operation process, it is necessary to utilize baking and thawing processes. The frozen state is conducive to better preservation and transportation, which ensures that it meets the appropriate standards and improves its overall quality.

Processing methods of frozen dough

At present, the more common frozen refrigeration technology to produce frozen dough has the following methods:

(i) Frozen dough method

This method appeared earlier and is a technology that appeared in the 20th century, which generally involves freezing and refrigerating the dough that has already fermented, so as to improve it comprehensively, and then push it to the corresponding stores (including some other merchants), so as to link them through different kinds of ways, thus forming different forms of trafficking methods and being widely used.

(ii) Adoption of the pre-dough freezing method

The freezing of pre-rise dough is mainly to freeze the already risen yeast and dough separately, and generally control the temperature of all yeast products between -20 degrees Celsius and -30 degrees Celsius, and if there is no yeast in a dough, the temperature needs to be lowered to -40 degrees Celsius or even lower, and then send it to the freezer or other chain stores to get fresh bread through effective baking.

(iii) Freezing of prepared bakery products

Pre-baked products frozen method is to bake the baked goods baked to seventy percent, and then its own size will change, and to ensure that its color is not too much change to make good adjustments, and then through the removal of the cooling, the humidity will be reduced to room temperature, will be frozen and refrigerated, through the frozen and baked method to get the bread, this method is often used for low-component bread, the more common are crunchy bread and French bread, etc.. This method is often used in low-component breads, such as crusty bread and French bread.

(iv) Frozen Bread Method

Frozen bread method refers to the baked bread out, it will be cooled to 20 to 30 degrees Celsius and then frozen, this method is relatively fast, and can also be sold directly, but this method of thawing for sale, often making the product freshness is affected.

(E) refrigerated dough method

This method is through the use of the corresponding agent will be controlled at 0 to 10 degrees Celsius for fermentation, usually fermentation 3 to 4 days before the line, through this way for thawing, shaping, rising, baking and so on to get a new bread.

(F) Baking Frozen Dough Method

This method is a western country company research, the process is similar to the frozen dough method, fermentation is only carried out to 60% of the time can be refrigerated, but also can be taken out directly for baking, but it is often for the equipment requirements are relatively high.

Because frozen dough compared to other processes have more advantages, refrigeration sensitivity is relatively low, and the use of less cost, a wider range of applications, its own shelf life can reach 6 months, to obtain a higher profit, its own quality is more clear, and close to the traditional process of production of products, relative to a certain market value, making itself more flexible, and has a better Use experience.

Problems of frozen dough technology

Currently at home and abroad for the cold dough technology is mainly focused on baked goods bread and frozen bread production, in the current application of dough technology and food technology applications in the process of production, the need for the main following points:

(1) in the process of freezing the frozen dough, the water within the dough gradually form a reaction, which will also make their own organization changes, thus affecting the formation of their own effects, and ultimately lead to other problems in the dough, especially in the case of water loss, it will give the taste of food to form a greater impact.

(2) When frozen dough is frozen, its own fermentation effect will be affected to a certain extent, which will lead to changes in its own quality. Therefore, the high yeast and its own yeast need to be further improved and adjusted accordingly.

(3) Frozen dough changes during the freezing process with the duration of refrigeration. Dough will change with the current refrigeration time, which will make its own hardness change, and there will be a significant improvement in color, which will make the quality of the dough has a more obvious trend of decline, and ultimately affect the quality.

The value and significance of frozen dough

Frozen dough is relatively more commonly used in Western countries, and the overall effect is relatively satisfactory. In a variety of bread processing methods, frozen dough in China is not widely used, and China’s own research on the corresponding content is relatively late, the relevant technology does not have a good foundation, coupled with the content of the research is not thorough enough, the corresponding content of the process needs to be further researched and optimized, so that its quality has been improved.

In the specific freezing process, the physicochemical and characteristic changes of the dough will be improved, the yeast vitality will also change, and the formation characteristics of the product itself will be improved. In the specific use of the process, but also according to the current consumption of people to do a good job in the corresponding discussion, so as to do a good job for the pasta to improve, so as to strengthen the research on frozen dough, so that it has a good prospect for development.

Frozen dough and steamed bread and other processing technology and frozen dough antifreeze content mainly includes the following points:

(1) bread frozen dough process is the main object of research is yeast, for frozen dough rationalization characteristics and bread as a whole to make an analysis, so as to understand the different processes under the frozen dough in the thawing of a variety of different changes, according to the content of different processes to do a good job of related analysis, so as to achieve a comprehensive improvement, to ensure that the frozen dough in the laboratory on the basis of the formation of a better process first.

(2) Bun frozen dough related content research, in the specific process needs to be based on its own situation and a variety of time to do a good job of analysis, so as to realize the rational judgment of its content. For the current overall situation of the bread to do a good job of analysis, and clear when in different processes under its own changes, according to different processes and indicators to do a good job of analysis.

(3) Take frozen bread as the research object, analyze the yeast situation by adding the corresponding food additives, so as to better understand the vitality of the yeast and the quality of the frozen dough, and then optimize it under the trial of the three different additives, so as to achieve the corresponding effect.

Influence of additives on frozen dough quality

In order to meet the current needs of people of different ages, regions and tastes, the current frozen pasta products should be improved and the specific use of these additives should be studied. These can be analyzed from the corresponding processing, and through effective methods to improve the taste and nutrition of the current bread, while also preventing the bread from expiring.

In addition, the use of related machines can also ensure its taste and reduce some costs in the process of specific production. At present, all countries around the world for the production of bread will choose their favorite form, and will also use some fresh items to join, especially in some more developed countries, they will add some additives in the bread. Food additives have become an important part of the current bread ingredients.

Alginate itself is white crystal, and its own toxic reagents in other reactions will not suffer under the destruction. Coupled with its own greater specificity and other effects, which also makes it in the market by a certain amount of attention, and ultimately make the use of alginate in the production of bread to get a certain amount of attention, which can prevent the bread itself from other changes, so that the bread itself has better characteristics, and has a better continuity and elasticity, and will also allow the bread to become a honeycomb shape, it can be seen that the use of alginate in the production of bread has better characteristics, and has better continuity and elasticity, and at the same time will make the bread become honeycomb. The application of alginate in the production of bread has a better quality improvement.

Sucrose ester, also known as sucrose fatty acid ester, is a nonionic surfactant, which is formed through the reaction of different substances, and its own group will change, so as to form on the fatty acid group. For this bread product. Sucrose fatty acids form an effective bond with the proteins and starches in wheat flour. This promotes the yeast fermentation baked goods itself continues to expand, sucrose monofatty acids and proteins interact with each other to form the strongest force, therefore improving the effect of the volume of baked goods. Its application in frozen bread can achieve a full range of improvements, thus ensuring a certain degree of continuity of frozen dough, which is conducive to improving the current yield and quality of frozen dough.

Glycerol, as an effective additive, has a certain amount of sugar in itself and has no other odor. Its use in food products can improve the sweetness of the food. Studies have shown that incorporating glycerol into bread can improve its quality and make it more storable. As the amount of glycerol is increased, the quality of the bread decreases significantly, which affects the taste of the bread. However, the addition of small amounts of glycerin can increase the volume of the bread and reduce the hardening problem. In general, glycerol should be used at less than 10% for the best effect, to ensure the water activity in the bread, but also inhibit the growth of microorganisms, so as to ensure that the bread has a longer shelf life.

Conclusion

Frozen dough has a certain importance at present, and its own in a number of countries and regions to pay attention to the current use of many countries more. Should strengthen the research on frozen dough, but also strengthen the analysis of its content, and take effective methods to improve the quality of related products, in order to promote the overall development of China.