Studies On The Effect Of Frozen Pre-baked Process To Bread Quality

This subject adopts the baked frozen bread dough, and fresh bread is compared, andthrough the production process improvement and additives improved, so that the quality ofbread baked frozen to the quality of fresh bread effect. This subject first determined thelaboratory condition the baked frozen dough bread of process parameter of production. Byselecting emulsifier, edible glue, enzyme preparation, and three kinds of bread in morecommonly used additives for single factor experiment and orthogonal experiment. Observedifferent additives on the influence of the bread of each index and determined the bestprescription.Through the experiment determined the bread evaluation method for hematocrit, sensoryevaluation, quality and structure analysis (TPA). The frozen breads baked dough productionprocess from water added, wake up, the hair time, the roast temperature baking time, coolinghumidity, temperature cooling center of the factors such as three level, L1837orthogonalexperiment, for bread, hardness, flexibility, and olume indices such as chewing degrees fuzzycomprehensive evaluation. The results of the study show that, the influence factors of breadquality significant order> cooling water added center temperature> the hair up time roasttime> the roast temperature> cooling humidity optimum parameters for: water added50%(with wet base plan),35℃temperature cooling center, wake time120min, the hair roast time8min, the baking temperature of165℃, cooling humidity75%.Choose the three categories of the additives on the baked frozen breads for qualityimprovement, edible glue can obviously to improve food viscosity, bondage free water,control water transfer, reduce ice crystals grew faster, avoid big particle the formation of icecrystals, stable product quality. But in the improvement of hardness, the effect is not obvious,Emulsifier class can obviously make gluten network structure enhancement, the strength ofthe dough, flexibility increases, bread increased in size, but white exquisite degree not toosignificant; Enzyme preparation can enhance meshy structure, use retard aging, improve thebread of core lighter, and improve the function of the bread quality. By orthogonal experimentdetermined the bread of the best formula blends with ameliorators for: xanthan gum0.06%,SSL-csl0.1%, datem0.6%, glucose oxidase6mg/kg, a-amylase6mg/kg, xylanase250mg/kg.The experiment on to get to the baked frozen improvers with bread dough to explore the influence mechanism quality preliminary, DSC results show that blends with add improver,although the baked frozen dough bread with fresh bread a little on the high side compared, butcold storage the extension of time the baked frozen dough bread of train H value range is nottoo much change, to a certain extent, reduce or frozen breads baked dough retrogradationdegree; X-diffraction results show that adding blends with after improver, the baking breaddough frozen during the cold FeiJingTi structure are form existence, this bread rise thanstrength, but with the cold storage the extension of time when basic didn’t change intensity.