The Study Of Frozen Dough Production Technology

The production of frozen dough is popular with many countries and regions in the world.Especially, chain stores are popular operate modes in the bread industry of developed countries including Europe, America, and Japan, so the development of frozen dough has a good development. Due to the emergence of frozen dough, the production of flour products is divided into2links including dough production and cooking system, which greatly increases the production efficiency. The quality of frozen dough is closely related to antifreeze capacity of yeast cell, dough production technology, frozen storage, and unfreezing process. Through thediscussion on change of physicochemical properties of frozen dough in unfreezing and fermenting process, with combination of sensory evaluation and hardness change of final products,single factor experiment and orthogonal experiment are used to optimize processing technology of frozen dough. In addition, food additives including mycose, sucrose ester aliphatic ester, and glycerol are added appropriately to investigate their influence on quality of frozen dough and antifreeze protection of yeast and discuss appropriate additive amount. Main resultsare as follows:1.Change of physicochemical properties of frozen dough in unfreezing and fermenting process(1)During the unfreezing and fermenting process of frozen dough, the reducing sugar content of the dough decreases on the whole. The dough ferments better, and the reducing sugar content decreases faster..(2)During the unfreezing and fermenting process of frozen dough, the fermenting vitalityof the yeast firstly increases and then decreases along with the time.(3)During the unfreezing and fermenting process of frozen dough, PH value decreases allthe time. The decrease speed is faster in the beginning than in the end.Through the comparison to physiochemical properties of frozen dough in the unfreezing andfermenting process and unfrozen dough in fermenting process, the biological characteristicsof frozen dough can be further known, and the reason for quality change in frozen dough canbe analyzed for a more comprehensive and objective evaluation on technologies of frozen dough.2. Good technology and condition for the production of frozen dumping dough:23g yeast is added in1kg flour;15min’s fermenting time after dough kneading; formation and freezing (frozen); unfreezing and fermenting in fermenting box under30℃and85%RH.3. Good technology and condition for the production of frozen steamed bun dough: yeastadditive amount is14g/kg flour;15min’s fermenting time after dough kneading; formation and freezing (frozen); unfreezing and fermenting in fermenting box under30℃and85%RH.4. Food additives including mycose, sucrose ester aliphatic ester, and glycerol can be added appropriately to improve the quality of frozen dough, reduce bread hardness, increase sense organ taste and quality, and increase the fermenting vitality of yeast in freezing process.The optimal additive amounts of mycose, sucrose, and glycerol are1.8‰,3‰, and4‰respectively.5. Food additives including mycose, sucrose ester aliphatic ester, and glycerol can be added together to improve the quality of frozen dough and result in certain synergetic enhancement. However, the synergetic enhancement is not great. The order of their influences on breadsense organ score, hardness, and fermenting vitality of yeast are: mycose> sucrose ester aliphatic ester> glycerol. The best ratio of several additives is:1.8g mycose/kg flour;2g sucrose ester aliphatic ester/kg flour;4gglycerol/kg flour.