CN109805050A - A kind of bread frozen dough and preparation method thereof added with mashed potato - Google Patents
A kind of bread frozen dough and preparation method thereof added with mashed potato Download PDFInfo
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- CN109805050A CN109805050A CN201811623514.7A CN201811623514A CN109805050A CN 109805050 A CN109805050 A CN 109805050A CN 201811623514 A CN201811623514 A CN 201811623514A CN 109805050 A CN109805050 A CN 109805050A
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- 235000013575 mashed potatoes Nutrition 0.000 title claims abstract description 87
- 235000008429 bread Nutrition 0.000 title claims abstract description 23
- 235000012470 frozen dough Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 32
- 235000021307 Triticum Nutrition 0.000 claims abstract description 32
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 29
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 29
- 230000008014 freezing Effects 0.000 claims abstract description 22
- 238000007710 freezing Methods 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 108010068370 Glutens Proteins 0.000 claims abstract description 14
- 235000021312 gluten Nutrition 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims description 26
- 238000003756 stirring Methods 0.000 claims description 14
- 238000000465 moulding Methods 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 210000001161 mammalian embryo Anatomy 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 238000010257 thawing Methods 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 4
- 239000003651 drinking water Substances 0.000 claims description 4
- 235000020188 drinking water Nutrition 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000012180 bread and bread product Nutrition 0.000 claims description 2
- 239000004744 fabric Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000004482 other powder Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 abstract description 7
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- 238000006467 substitution reaction Methods 0.000 abstract 1
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- 238000011160 research Methods 0.000 description 3
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- 244000062793 Sorghum vulgare Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
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- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
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- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of preparation methods of bread frozen dough added with mashed potato, its step is, by squeezing the moisture in removal mashed potato, controlling its water content is 45~55%, wheat flour is prepared into wheat dough, then mashed potato is added in the wheat dough, is prepared into the dough containing mashed potato.The present invention prepares potato freezing flour-dough with the mashed potato substitution dehydrated potato powder that do not dry, the cost of preparation can be reduced, and adds mashed potato again after dough is formed, is more advantageous to the formation of gluten structure, the quality for the product being prepared into is more stable, has preferable texture.
Description
Technical field
The present invention relates to bakery manufacture fields, and in particular to a kind of bread frozen dough containing mashed potato and its
Preparation method.
Background technique
The bread production new technique that freezing flour-dough method has grown up since being the 1950s refers to one kind at low temperature
(- 23 DEG C or -18 DEG C) freezen protective dough makes the property of dough can satisfy the new skill of " instant " requirement of terminal production
Art.Due to the prevalence of domestic and international bread industry chain store management style, the fast development of freezing flour-dough method is promoted.Freezing flour-dough
Technology refer to bread, cake, millet cake production process in, by the semifinished or finished goods food such as bread, cake, millet cake green compact into
Row cryogenic freezing, and cold storage takes out when needs under the conditions of -23 DEG C or -18 DEG C and thaws, ferments and bake, make bread
It remains fresh quality, preferably solves the problems, such as bread staling.The great advantage of freezing flour-dough technology and vigorous
Commercial viability is that realizing showing for bakery does, now bake, now sell, it is ensured that customer can buy at any time
And taste the soft tommy of fresh baked, live can be directly seen the existing roasting of bread and come out of the stove, smell the wind of bread fresh baked
Taste and fragrance urge people's appetite, happy enjoyment.
China is potato big producer, and in addition to fresh food, most of potatos produce for starch, potato chips, French fries, and
Other potato products.Due in irregular shape, potato is finished in production, cutting or according to the specification requirement of product
Some irregular leftover pieces will necessarily be generated in the process, and domestic production quotient is not only attached usually by it with offal treatment at present
It is value added low, and result in waste of resources and environmental pollution.Although the country is in the comprehensive utilization side of potato processing byproduct at present
Face research has started to start to walk, and achieves certain progress, but integrated artistic technical level does not significantly improve, especially will research
The ratio of achievement productionization is very small.Therefore, how to efficiently use China's High Yield Potato resource, in particular how to potato into
The scientific and reasonable exploitation of row improves the research hotspot that value-added content of product has become potato manufacture field.
Potato full-powder is a kind of semi-finished product that drying and dehydrating crushes after the potato shortening by peeling, starch
Grain is big, containing natural phosphate group, has extraordinary thickening, water suction and retentiveness, and be capable of providing special mouthfeel and perfume (or spice)
Gas.In the prior art there are many preparing the technique of bread using potato full-powder as raw material, but production potato full-powder need into
The heating of row roller removes moisture therein, and the energy consumption of this process is big.Therefore, cold using potato full-powder processing potato
Frozen dough, the production cost is very high.
Summary of the invention
It is added in dough using potato full-powder as raw material that prepare freezing flour-dough at high cost for existing in the prior art
The problem of, the present invention proposes a kind of method for preparing freezing flour-dough as raw material using mashed potato, and this method comprises the following steps: will
Wheat flour is prepared into wheat dough, and by squeezing the moisture in removal mashed potato, controlling its water content is 45-55%, then
Mashed potato is added in the wheat dough is prepared into the dough containing mashed potato.
Mashed potato is usually obtained by mud directly processed after potato shortening, wherein containing a large amount of moisture, mainly with freedom
Water and the form presence for combining water, the prior art has during preparing dough and directly mixes mashed potatoes with flour, by mashed potatoes
In scheme of the Free water as the source of moisture in dough, also have and again carry out itself and mashed potato after the completion of dough preparation
Mixed scheme, but the mixed effect of above two scheme is undesirable.The application discovery, mixes in dough with mashed potato
The preceding partial moisture by mashed potatoes removes, and can effectively improve the mixed effect of mashed potatoes and dough, obtain forming ideal dough,
And low energy consumption compared with being directly prepared into mashed potatoes for extrusion, and it is simple and easy to do, it is convenient for industrialized large-scale application.
Preferably, during wheat flour being prepared into wheat dough, the water that mashed potato squeezes out is added in dough.
Containing vitamin and mineral etc. in the water that wheat flour squeezes out, it is added in dough, has both can guarantee above-mentioned nutritional ingredient not
It loses, is also beneficial to dough and is mixed with the further of mashed potato.
Preferably, the present invention is to be squeezed by filter press by squeezing the operation of the moisture in removal mashed potato.
Preferably, mud directly processed obtains after the mashed potato is cooked by potato.
In general, the mashed potato after being cooked by the useless corner material generated in French fries process mud processed obtain.
Preferably, in the raw material for preparing the dough containing mashed potato, the quality of the mashed potato and wheat flour
Than for 0.5~0.8:1.In aforementioned proportion, mashed potato can be both added in dough as much as possible, it will not also be because
The addition of mashed potatoes and the gluten network structure for influencing dough.
It is furthermore preferred that preparing in the raw material of the dough containing mashed potato, the matter of the mashed potato and wheat flour
Amount is than being 0.6~0.7:1
Preferably, by weight, preparing in the raw material of the dough containing mashed potato includes mashed potato and wheat
100 parts of the mixture of powder, 1~5 part of yeast, 10~18 parts, 1~4 part of salt, 0.5~4 part of Gluten, 15~25 parts of egg of sugar.
Preferably, the yeast is high sugar yeast.
Preferably, after wheat dough molding, mashed potato is added after standing provocation 10-20min.
Preferably, the present invention uses universal work face machine during preparing dough, before being not added with mashed potato, in
Stirring forms dough under conditions of speed, after adding mashed potato, stirs 3~6min under the low speed, fills mashed potato with dough
Divide ground mixing.
Preferably, during freezing, the temperature at the potato dough center is made to reach -18 DEG C in 10~45min
Below.Dough is freezed under the conditions described above, the structure of mucedin can be played a certain protective role, make its
It is not destroyed during freezing, is conducive to the defrosting and provocation in later period.
Preferably, during freezing, the temperature at the potato dough center is made to reach -18 DEG C in 12~15min
Below.
Preferably, the weight of the face embryo is 100g-150g, and the temperature of the dough freezing is -20 DEG C~-40 DEG C.
Preferably, after the completion of the dough freezing, the dough is refrigerated under conditions of -18 DEG C~-25 DEG C of temperature.
As a preferred option, the method for the present invention includes following steps:
By squeezing the moisture in removal mashed potato, controlling its water content is 45-55%, the water that mashed potato is squeezed out
It is added in wheat flour and is prepared into wheat dough, then add mashed potato in the wheat dough and be prepared into containing mashed potato
Dough；
The mass ratio of the mashed potato and wheat flour is 0.6~0.7:1, during freezing, makes the potato face
The temperature of cluster centre reaches -18 DEG C or less in 12~15min.
As preferred mode of operation, the method for the present invention includes following steps:
1) by squeezing the moisture in removal mashed potato, until its water content is 45%-55%；
2) wheat flour, sugar, salt, Gluten and other powder materials are uniformly mixed, are added, egg, yeast, Ma Ling
The water and drinking water that mashed potatoes squeeze out stir uniform to dough, add butter and stir to gluten and extend completely, obtain wheat dough；
3) mashed potato is added in dough, is stirred evenly, obtain the dough containing mashed potato；
4) dough containing mashed potato is divided into face embryo, will be freezed after face embryo tumbling molding.
The bread frozen dough that it is another object of the present invention to protect the method to be prepared.
Final object of the present invention is that Sustainable use bread frozen dough of the present invention is preparing bread product
In application, include the following steps:
1) it thaws: the cloth after freezing is rolled into a ball defrosting 30-60 minutes under the conditions of 30-38 DEG C of temperature, humidity 80-90%；
2) provocation: by the dough under conditions of 30-38 DEG C of temperature, humidity 80-90% provocation 30-50min.
The invention has the following beneficial effects:
1) it is directed to the prior art existing problem at high cost during preparing freezing flour-dough using dehydrated potato powder, this
Invention proposes to be prepared with the mashed potato that do not dry, and proposes corresponding preparation for the scheme of addition mashed potato
Method is eliminating the partial moisture in mashed potatoes, and is adding mashed potato again after dough is formed, and is more advantageous to gluten structure
It is formed, the quality for the product being prepared into is more stable, has preferable texture.
2) further, for the scheme for being added to mashed potato in dough, the present invention further adjusts stirring for dough
It mixes, freeze, thawing, a series of operation such as provocation, it is made to be more advantageous to molding.
Specific embodiment
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
Mashed potato involved in embodiment using it is preceding with filter press squeeze to water content therein be 45%~
55%.
Embodiment 1
The present embodiment is related to a kind of preparation method of mashed potato dough, includes the following steps:
1) it premixes: by wheat flour 1500g, sugar 300g, salt 30g, Gluten 20g, bread improver 15g, egg 600g, ferment
Female 30g, the water and drinking water generated in mashed potato extrusion process are added in dough mixing machine, stir 6min at moderate speed；In face
Butter stirring 6min is added in group to extend completely to gluten；
2) dough stands 10min, adds the mashed potato 900g of dehydration, stirs 3min under the low speed, obtains containing Ma Ling
The dough of mashed potatoes；
3) dough segmentation, molding: the dough of the mashed potatoes containing potato is divided into each dough 120g by product specification, is divided
Face embryo tumbling molding afterwards；
4) freeze: by dough quick-frozen 15 minutes at -30 DEG C, dough central temperature reaches -18 DEG C, and taking-up is packed,
As mashed potato frozen dough product.
5) it refrigerates: cold under the conditions of packaged potato mashed potatoes bread frozen dough product is placed in -18 DEG C~-25 DEG C
Hiding.
The present embodiment further relates to the method for preparing bread using freezing flour-dough of the present invention, includes the following steps:
A, it thaws: the dough is thawed under conditions of 38 DEG C；
B, the dough provocation: is subjected to provocation under the conditions of 35 DEG C of temperature, humidity 85%；
C, toast: the dough is toasted at 150 DEG C to get.
Embodiment 2
The present embodiment is related to a kind of preparation method of mashed potato dough, includes the following steps:
1) it premixes: by wheat flour 1500g, sugar 300g, salt 30g, Gluten 25g, bread improver 15g, egg 600g, ferment
Female 30g, the water and drinking water generated in mashed potato extrusion process stir 6min in being added to dough mixing machine at moderate speed；?
Butter stirring 6min is added in dough to extend completely to gluten, obtains dough；
2) dough stands 10min, adds the mashed potato 1000g of dehydration, stirs 3min under the low speed, obtains containing Ma Ling
The dough of mashed potatoes；
3) dough of the mashed potatoes containing potato dough segmentation, molding, freezing: is divided into each dough by product specification
120g, the face embryo tumbling molding after segmentation；
4) by dough quick-frozen 15 minutes at -30 DEG C, dough central temperature reaches -18 DEG C, and taking-up is packed, as horse
Bell mashed potatoes frozen dough product.
5) it refrigerates: cold under the conditions of packaged potato mashed potatoes bread frozen dough product is placed in -18 DEG C~-25 DEG C
Hiding.
The present embodiment further relates to the method for preparing bread using freezing flour-dough of the present invention, includes the following steps:
A, it thaws: the dough is thawed under conditions of 38 DEG C；
B, the dough provocation: is subjected to provocation under the conditions of 35 DEG C of temperature, humidity 85%；
C, toast: the dough is toasted at 150 DEG C to get.
Embodiment 3
Compared with Example 1, difference is, the additive amount of the mashed potato is 1200g.
Embodiment 4
Compared with Example 1, difference is, in the step 3), the dough is cooled to -18 DEG C in 20min.
Embodiment 5
Compared with Example 1, difference is, in the step 3), the dough is quick-frozen at -35 DEG C, in 12min
Inside it is cooled to -18 DEG C.
Embodiment 6
Compared with Example 1, difference is, in the step A, the dough is solved under conditions of 35 DEG C
Freeze.
Comparative example 1
Compared with Example 1, difference is, in the step 1) directly by the mashed potato and the wheat flour,
Sugar, salt, Gluten, bread improver, egg, yeast add water to stir in dough mixing machine, other steps are same as Example 1.
Comparative example 2
Compared with Example 1, difference is that mashed potato described in this comparative example is not dehydrated it before addition
Processing, directly adds mashed potato in the dough prepared.
Experimental example 1
This experimental example is related to the measurement of the bread index of correlation to freezing flour-dough of the present invention and its preparation, including such as
Under:
Using Texture instrument to storing 3 days, the freezing flour-dough after defrosting is toasted, and is tested, result such as table 1:
Table 1
Although above having used general explanation, specific embodiment and test, the present invention is made to retouch in detail
It states, but on the basis of the present invention, it can be made some modifications or improvements, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Range.
Claims (10)
1. a kind of preparation method of the bread frozen dough added with mashed potato, characteristic is, includes the following steps: to pass through
The moisture in removal mashed potato is squeezed, controlling its water content is 45~55%, and wheat flour is prepared into wheat dough, is then existed
Mashed potato is added in the wheat dough, is prepared into the dough containing mashed potato.
2. the method according to claim 1, wherein during wheat flour is prepared into wheat dough, by horse
The water that bell mashed potatoes squeeze out is added in dough.
3. method according to claim 1 or 2, which is characterized in that the mashed potato is directly made after being cooked by potato
Mud obtains.
4. according to the method described in claim 3, it is characterized in that, by weight, the quality of the mashed potato and wheat flour
Than for 0.5~0.8:1.
5. method according to any one of claims 1 to 4, which is characterized in that by weight, potato is contained described in preparation
It include 100 parts of mixture of mashed potato and wheat flour in the raw material of the dough of mud, it is 1~5 part of yeast, 10~18 parts sugared, salt 1~
4 parts, 0.5~4 part of Gluten, 15~25 parts of egg.
6. described in any item methods according to claim 1~5, which is characterized in that after the wheat dough molding, stand provocation
Mashed potato is added after 10-20min.
7. described in any item methods according to claim 1~6, which is characterized in that the dough containing mashed potato
During being freezed, the temperature at the potato dough center is made to reach -18 DEG C or less in 10~45min.
8. described in any item methods according to claim 1~7, which comprises the steps of:
1) by squeezing the moisture in removal mashed potato, until its water content is 45%-55%；
2) wheat flour, sugar, salt, Gluten and other powder materials are uniformly mixed, are added, egg, yeast, mashed potato
The water and drinking water of extrusion stir uniform to dough, add butter and stir to gluten and extend completely, obtain wheat dough；
3) mashed potato is added in dough, is stirred evenly, obtain the dough containing mashed potato；
4) dough containing mashed potato is divided into face embryo, will be freezed after face embryo tumbling molding.
9. the bread frozen dough that described in any item methods are prepared according to claim 1~8.
10. bread frozen dough as claimed in claim 9 is preparing the application in bread product, which is characterized in that including as follows
Step:
1) it thaws: the cloth after freezing is rolled into a ball defrosting 30-60 minutes under the conditions of 30-38 DEG C of temperature, humidity 80-90%；
2) provocation: by the dough under conditions of 30-38 DEG C of temperature, humidity 80-90% provocation 30-50min.
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| CN201811623514.7A CN109805050A (en) | 2018-12-28 | 2018-12-28 | A kind of bread frozen dough and preparation method thereof added with mashed potato |
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| CN201811623514.7A CN109805050A (en) | 2018-12-28 | 2018-12-28 | A kind of bread frozen dough and preparation method thereof added with mashed potato |
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ID=66601844
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Cited By (4)
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| CN110584042A (en) * | 2019-09-23 | 2019-12-20 | 内蒙古燕谷坊全谷物产业发展有限责任公司 | Mashed potato preparation method and mashed potato |
| CN112106804A (en) * | 2020-09-25 | 2020-12-22 | 沈阳师范大学 | Low-GI potato bread and making method thereof |
| CN112493406A (en) * | 2020-11-30 | 2021-03-16 | 克明面业股份有限公司 | Potato fine dried noodles using frozen mashed potatoes as raw materials and production method thereof |
| CN112869008A (en) * | 2021-02-05 | 2021-06-01 | 四川农业大学 | Noodles based on fermented mashed potatoes and preparation method thereof |
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| CN107647272A (en) * | 2017-09-25 | 2018-02-02 | 吉林省农业科学院 | A kind of potato freezing flour-dough and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112869008B (en) * | 2021-02-05 | 2022-03-15 | 四川农业大学 | Noodles based on fermented mashed potatoes and preparation method thereof |
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Application publication date: 20190528 |