The Study Of Compound Conditioner On Pre-proofed Frozen Dough

The paper was aimed at improving the frozen quality of pre-proofed frozen dough by additives and obtaining an efficient recipe of compound pre-proofed frozen dough additives at last. Meanwhile, the best freezing technology and thawing process of pre-proofed frozen dough and the Microencapsulation of Ascorbic Acid was studied.The fermentation time, freezing temperature, thawing temperature and thawing time was determined by studing the freezing technology and thawing process of pre-proofed frozen dough. The best conditions :fermentation time was 75 minutes, the freezing temperature was -30oC, thawing temperature was 20oC, Thawing time was 45 minutes.Four lipids with different melting point were chosen to encapsulate the ascorbic acid which has shown the influence on flour's oxidation characteristic and bread quality. The optimum content of encapsulated ascorbic acid was investigated by an orthogonal experiment. The result showed the spread ratio and extensograms were closely related with the melting point of the lipid and dough proofing temperature, which means the encapsulated ascorbic acid can release with the proofing temperature.So we can encapsulate ascorbic acid with different melting point of lipid, making the ascorbic acid was helpful both in the initial stage of baking and the later stage of proofing in bread production . The optimum content of encapsulated ascorbic acid was obtained: Microencapsulation of Ascorbic Acid with beef tallow 25mg/kg flour, Microencapsulation of Ascorbic Acid with palm oil 25mg/kg flour, Microencapsulation of Ascorbic Acid with Hydrogenated Palm Oil 50g/kg and hydrogenated palm mono- di- and tri- glycerides75mg/kg flour.Through research the effect of pre-proofed frozen dough's Extensograms and ultimately the quality of bread by oxidants, thickeners and emulsifiers, identified in the compound additives. The conditioner formula of pre-proofed frozen dough was obtained through the orthogonal design experiments. The role of improving to the quality of pre-proofed frozen dough was defined by the confirmation experiment,the fermentation characteristics experiment and the electron microscopy experiment. The formula of compound pre-proofed frozen dough additives was Microencapsulation of Ascorbic Acid 170 mg/kg flour, Calcium Peroxide 55mg/kg flour, CSL 0.1%, DATEM 0.45% ,guar gum 0.4%, xanthan 0.475% (with the quality of flour).