What is the process of making frozen dough?

Abstract: The production of frozen dough has been popularized and used in many countries, especially in developed countries such as Europe and Japan. They will adopt more special management methods, which makes the production form of cold dough further improved. Generally, frozen dough is divided into two parts: production and cooked manufacturing, so that its production efficiency has been comprehensively improved. The quality of frozen dough has a little characteristic with small mother cells, and its own has strong freezing resistance. In this paper, the current process of making frozen dough is analyzed and studied.
Key words: frozen dough; Production process; Detail analysis
Frozen dough is a food discovered in the late 1950s, which uses the principles of freezing and the corresponding technology to form a new process. From a macro point of view, frozen dough is a quick-frozen product formed by using flour and corresponding raw materials, which generally requires re-processing at a later stage. In the specific operation process, it is necessary to use baking and thawing processes. In the frozen state is conducive to better preservation and transportation, which can ensure that it meets the corresponding standards and improve its overall quality.
Processing method of frozen dough
At present, the more common freezing and refrigeration technology to produce frozen dough has the following methods:
(A) Frozen dough method This method appeared relatively early, is a process technology in the 20th century, generally frozen and refrigerated dough has been fermented, so that it can be comprehensively improved, and then push it to the corresponding store (including some other businesses), so that they can be linked in different ways. Thus forms different forms of sales methods, and has been widely used.
The freezing of pre-awakened dough is mainly to freeze the yeast and dough that have already woken up. Generally, the temperature of all yeast products is controlled between minus 20 degrees Celsius and minus 30 degrees Celsius. If there is no yeast in a dough, the temperature needs to be reduced to minus 40 degrees Celsius or even lower. It is then sent to a cold storage or other chain store, where fresh bread is effectively baked.
(3) Prefabricated baked goods freezing method Prefabricated baked goods freezing method is to bake the baked goods to 70%, and then its own shape will change, and to ensure that its color is not too changed when the adjustment, and then by removing cooling, reduce its humidity to room temperature, freeze and refrigerate, through freezing and baking methods to get bread, This method is often used for low-ingredient breads, such as crispy bread and French bread.
(4) Frozen bread method Frozen bread method refers to taking out the baked bread, cooling it to 20 to 30 degrees Celsius and then freezing, this method is relatively fast, and it can also be sold directly, but this method is sold after thawing, often making the freshness of the product affected.
(5) Refrigerated dough method The method is to control it under 0 to 10 degrees Celsius by the corresponding agent for fermentation, usually fermentation for 3 to 4 days, through this way for thawing, shaping, awakening, baking and so on to get new bread.
(6) Baking frozen dough method This method is a western country company research, the process is similar to the refrigerated dough method, the fermentation can only be refrigerated when 60%, and it can also be directly taken out for baking, but it is often relatively high requirements for equipment.
Because frozen dough has many advantages compared with other processes, cold storage sensitivity is relatively low, and the cost used is less, the scope of application is relatively wide, its own shelf life can reach 6 months, the profit is relatively high, its own quality is relatively clear, and close to the traditional process production products, relatively has a certain market value. It makes itself more flexible and has a better use experience.
Problems with frozen dough technology
At present, the technology of cold dough at home and abroad mainly focuses on the production of baked food bread and frozen steamed bread. In the current process of dough technology application and food technology application production, the following problems are needed:
(1) During the freezing process of frozen dough, the water in the dough gradually forms a reaction, which will also cause certain changes in their own tissues, thus affecting the formation of their own effects, and eventually lead to other problems in the dough, especially in the case of water loss, which will have a greater impact on the taste of food.
(2) After frozen dough is frozen, its own fermentation effect will be affected to a certain extent, so that its own quality changes. Therefore, high yeast and their own yeast need to be further improved and adjusted accordingly.
(3) Frozen dough dough in the freezing process will change with the refrigeration time. The dough will change with the current refrigeration time, so that its hardness will change, and there will be significant improvement in color, so that the quality of the dough has a more obvious downward trend, and ultimately affect the quality.
The value and significance of frozen dough
Frozen dough is relatively used in Western countries, and the overall use effect is relatively ideal. Among various bread processing methods, frozen dough is relatively not widely used in China, and China’s own research on the corresponding content is relatively late, the relevant technology has not a good foundation, coupled with the research on its content is not thorough enough, the corresponding process content needs further research and optimization, so as to improve its quality.
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 process, it can also be discussed according to the current consumption situation of people, so as to improve the pasta, so as to strengthen the research on frozen dough, so that it has a better development prospect.
The processing technology of frozen dough and steamed bread and the frost resistance of frozen dough mainly include the following points:
(1) The main research object of bread frozen dough process is yeast. The rational characteristics of frozen dough and the overall situation of bread are analyzed, so as to understand the different changes of frozen dough during thawing under different processes, and make relevant analysis according to different process contents, so as to achieve comprehensive improvement. Ensure that the frozen dough forms a better process on the basis of the laboratory.
(2) Research on the relevant contents of steamed bread frozen dough needs to be analyzed according to its own situation and various times in the specific development process, so as to achieve rational judgment on the relevant contents. Do a good analysis of the overall situation of the current bread, and clarify its own changes under different processes, according to different processes and indicators to do a good analysis.
(3) Taking frozen bread as the research object, the yeast situation of the bread was analyzed by adding corresponding food additives, so as to better understand the vitality of the yeast and the quality of the frozen dough. Under the trial of three different additives, it was comprehensively optimized to achieve the corresponding effect.
Effect of additives on quality of frozen dough
In order to meet the needs of people of different ages, different regions and different tastes, it is necessary to improve the current frozen noodles and strengthen the research on their specific use. These can be analyzed from the corresponding processing, and through effective methods to improve the taste and nutrition of the current bread, but also to prevent the phenomenon of bread expiration.
In addition, the use of relevant machines can also ensure its taste and reduce some costs in the specific production process. At present, every country in the world will choose the form they like to make bread, and will use some fresh items to add, especially in some more developed countries, they will add some additives to bread. Food additives have become an important part of current bread materials.
Trehalose itself is a white crystal, and its toxic agents are not damaged by other reactions. In addition, it has great particularity and other effects, which also makes it receive certain attention in the market, and finally makes trehalose get certain attention in the production and use of bread. It can prevent other changes in the bread itself, so that the bread itself has better characteristics, and has better sustainability and elasticity. At the same time, it also makes the bread become honeycomb, which shows that the application of trehalose in bread production has better quality improvement.
Sucrose ester is also known as sucrose fatty acid ester, is a non-ionic surfactant, it forms reactions through different substances, its own group will change, thus forming on the fatty acid group. For this bread product. Sucrose fatty acids can form an effective combination with protein and starch in wheat flour. In this way, it can promote the continuous expansion of yeast fermentation baked goods themselves, and the interaction between sucrose mono-fatty acids and proteins is the strongest, so the effect of baked goods volume is improved. Its application in frozen bread can achieve all-round improvement, so as to ensure that the frozen dough has a certain continuity, which is conducive to improving the yield and quality of the current frozen dough.
Glycerin, as an effective additive, has a certain amount of sugar itself, and no other odor. If it is used in food, it can improve the sweetness of food. Studies have shown that glycerin can be incorporated into bread to improve its quality and make it have better storage. With the increasing amount of glycerin, the quality of bread will decrease significantly, which will affect the taste of bread. But the addition of a small amount of glycerin can make the bread bulk, and also reduce the hardening problem. Under normal circumstances, glycerin should be controlled below 10% for the best effect, which can ensure the water activity in the bread, and also inhibit the growth of microorganisms, so as to ensure that the bread has a long shelf life.
Conclusion
Frozen dough has a certain importance at present, and its own attention in many countries and regions, many countries are currently using more. We should strengthen the research of 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 our country.