CN116889240B - Pre-fermented pizza frozen dough and preparation method thereof - Google Patents
Pre-fermented pizza frozen dough and preparation method thereofInfo
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- CN116889240B CN116889240B CN202310805589.1A CN202310805589A CN116889240B CN 116889240 B CN116889240 B CN 116889240B CN 202310805589 A CN202310805589 A CN 202310805589A CN 116889240 B CN116889240 B CN 116889240B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本申请公开了一种预发酵披萨冻胚及其制备方法，所述预发酵披萨冻胚由以下重量份的原料制备得到：小麦粉51.12‑54.03重量份、奶粉1.02‑2.05重量份、食盐0.83‑1.34重量份、全蛋液4.81‑5.53重量份、鲜酵母2.82‑3.61重量份、黄油2.82‑3.31重量份、白砂糖5.05‑5.52重量份、水25.13‑27.24重量份、膨松剂1.06‑1.57重量份、复配酶制剂0.16‑0.20重量份。该预发酵披萨冻胚在冷冻、烘烤过程中保水能力强，在烘烤后，面饼可以增厚20%以上。本发明提供的预发酵披萨冻胚的制备方法极大地提高了门店的工作效率。The present application discloses a kind of pre-fermented pizza frozen embryo and preparation method thereof, the pre-fermented pizza frozen embryo is prepared by the raw material of following weight parts：Wheat flour 51.12-54.03 weight parts, milk powder 1.02-2.05 weight parts, salt 0.83-1.34 weight parts, whole egg liquid 4.81-5.53 weight parts, fresh yeast 2.82-3.61 weight parts, butter 2.82-3.31 weight parts, white sugar 5.05-5.52 weight parts, water 25.13-27.24 weight parts, leavening agent 1.06-1.57 weight parts, composite enzyme preparation 0.16-0.20 weight parts.The pre-fermented pizza frozen embryo has strong water retention capacity during freezing and baking, and after baking, dough can be thickened by more than 20%.The preparation method of the pre-fermented pizza frozen embryo provided by the present invention greatly improves the working efficiency of store.
Description
Technical Field
The application relates to the technical field of food processing, in particular to a pre-fermented pizza frozen embryo and a preparation method thereof.
Background
Pizza (Pizza) is a well-known pasta food, originally a natural pasta, which is popular worldwide, but people in different countries and regions have slightly different tastes when eating such a cake. The traditional food industrialization is a development trend of the food industry at home and abroad.
However, the traditional pizza has complicated processing process, large manual operation randomness, difficult control of the process and larger difference of the taste of the prepared pizza. Food additives are often added to solve these problems, alum is an aluminum-containing compound that has been used for a long time in the food industry as a major component of leavening agents. However, experiments prove that the problems of senile dementia, dyskinesia, hypomnesis, influence on children's intelligence development and the like are easily caused by frequent eating of foods with aluminum exceeding standards. Then, when making pizza, other leavening agents are used instead, but a plurality of leavening agents are needed to be mixed for use, so that the leavening effect can be achieved, and the operation is inconvenient.
In addition, the conventional frozen pizza dough needs to be thawed and proofed for several hours after being sent to a store, which is time-consuming and labor-consuming, and the frozen pizza dough pre-fermented on the market needs to be thawed for a period of time before being baked.
Therefore, it is necessary to provide a pizza with convenient preparation.
Disclosure of Invention
The invention aims to solve at least one of the problems in the prior art, and thus, in a first aspect of the invention, the invention provides a pre-fermented pizza frozen embryo which is prepared from the following raw materials, by weight, 51.12-54.03 parts of wheat flour, 1.02-2.05 parts of milk powder, 0.83-1.34 parts of salt, 4.81-5.53 parts of whole egg liquid, 2.82-3.61 parts of fresh yeast, 2.82-3.31 parts of butter, 5.05-5.52 parts of white granulated sugar, 25.13-27.24 parts of water, 1.06-1.57 parts of leavening agent and 0.16-0.20 parts of compound enzyme preparation;
wherein the leavening agent consists of gluconic acid-delta-lactone and NaHCO 3 according to the mass ratio of (1.34-3.54): 1;
The compound enzyme preparation consists of xylanase, glucose oxidase and maltogenic amylase according to the mass ratio of (2-5): 1-2): 1.
Through the technical scheme, the moisture content reduction rate of the pre-fermented pizza is within 35%, the hardness change rate of the pre-fermented pizza after being stored for 2 days at 5 ℃ is within 60%, the elasticity reduction rate is within 15%, and the pizza thickening rate after being baked is above 20%.
Preferably, the raw material for preparing the pre-fermented pizza frozen embryo further comprises an additive, wherein the additive comprises at least one of vitamin C and resistant dextrin.
By the technical scheme, when the vitamin C or the resistant dextrin is added into the pre-fermented pizza frozen embryo, the moisture content reduction rate of the pre-fermented pizza after freezing is reduced, the hardness change rate of the pre-fermented pizza after being stored for 2 days at 5 ℃ is reduced, and the elasticity change rate is reduced, which is probably because the vitamin C and the resistant dextrin can improve the water retention property of the raw materials and improve the affinity between the raw materials.
Preferably, the additive comprises 0.08-0.12 parts by weight of vitamin C and 0.01-0.04 parts by weight of resistant dextrin.
Preferably, the additive comprises 0.1 parts by weight of vitamin C and 0.03 parts by weight of resistant dextrin.
By the technical scheme, the inventor surprisingly finds that the vitamin C and the resistant dextrin have obvious synergistic effects in the aspects of the reduction rate of the moisture content of the pre-fermented pizza frozen embryo after freezing, the hardness change rate after 2 days of storage and the improvement of the elasticity change rate. And vitamin C and resistant dextrin are added simultaneously, the moisture content reduction rate of the pre-fermented pizza can be controlled within 25%, the hardness change rate of the pre-fermented pizza after being stored for 2 days at 5 ℃ is within 35%, and the elasticity reduction rate is within 8%.
Preferably, the additive further comprises 1 to 1.5 parts by weight of protein powder. Preferably, the protein powder is 1.2 parts by weight.
Through the technical scheme, the moisture content reduction rate of the pre-fermented pizza can be controlled within 20%, the hardness change rate of the pre-fermented pizza after being stored for 2 days at 5 ℃ is within 25%, and the elasticity reduction rate is within 5%. This is probably because the protein powder can act as a lubricant between the raw materials.
In a second aspect of the present invention, the present invention provides a method for preparing the pre-fermented pizza frozen embryo according to the first aspect of the present invention, comprising the steps of:
step 1), mixing the raw materials and uniformly stirring;
Step 2), molding and rolling into a flour cake;
step 3), proofing;
And 4) quick-freezing to obtain the pre-fermented pizza frozen embryo.
Preferably, in the step 1), the control surface temperature is 18-20 ℃.
Preferably, the step 1) includes:
Step 1-1), xylanase and glucose oxidase are dissolved in water, and stirred and dissolved;
and 1-2) adding other substances and stirring uniformly.
Through the technical scheme, the thickening rate of the pizza after baking is improved.
Preferably, in the step 3), the proofing is performed at a temperature of 30-40 ℃ and a humidity of 75-90 ℃ until the height of the dough cake is 1-2cm.
Preferably, in the step 4), the quick-freezing is carried out for 20-40min at the temperature of-30-40 ℃.
Through the technical scheme, the moisture content reduction rate of the frozen embryo of the pre-fermented pizza after freezing is small, the hardness change rate of the pre-fermented pizza after being stored for 2 days at 5 ℃ is small, and the elasticity change rate is small. This is probably because different freezing temperatures have an effect on the texture of the pizza and on the properties of the leavening agent and additives, and therefore, suitable freezing temperatures are required.
Preferably, the step 1-2) further comprises:
1-2-1) uniformly stirring wheat flour, milk powder, salt, vitamin C, resistant dextrin, whole egg liquid and water, standing for 1-2h, 1-2) adding fresh yeast, butter, white granulated sugar, leavening agent, maltose amylase and protein powder, and uniformly stirring. In a third aspect of the invention, the invention provides a preparation method of a pre-fermented pizza, which comprises the following steps of adding ingredient food materials on the pre-fermented pizza frozen embryo prepared by the preparation method of the second aspect of the invention, and baking to obtain the pre-fermented pizza.
Preferably, the baking is performed in an air oven at 170-180deg.C for 10-12min, and in an open oven at 160-200deg.C for 14-18min.
Preferably, the baking temperature in the air oven is 175-180 ℃.
The invention has the beneficial effects that:
1. The invention provides a pre-fermented pizza frozen embryo, which has strong water retention capacity in freezing and baking processes, wherein the water content reduction rate of the pre-fermented pizza frozen embryo is within 35%, the dough cake can be thickened by more than 20% after baking, 2, the preparation method of the pre-fermented pizza frozen embryo is convenient to operate, the pre-fermented pizza frozen embryo is subjected to intensive standard fermentation in factories and basically is subjected to pre-fermentation molding in the factories, the pre-fermented pizza frozen embryo in the factories is conveyed to a store without thawing and proofing, and the pre-fermented pizza frozen embryo is directly baked and molded, so that the working efficiency of the store is greatly improved, and the production cost is reduced.
Detailed Description
The invention is further illustrated below with reference to specific examples, which are provided for illustration only and should not be construed as limiting the scope of the invention. The following examples are conducted under conventional conditions or conditions recommended by the manufacturer, and the methods used are conventional methods known in the art, and the consumables and reagents used are commercially available unless otherwise specified. Unless otherwise defined, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In addition, any method or material similar or equivalent to those described may be used in the present invention. The whole egg liquid is obtained by breaking shell of raw egg and stirring uniformly. The milk powder is commercially available nutritious milk powder for the whole family of the brome. The resistant dextrin is a food grade resistant dextrin available from the company of biosciences in morning of Shaanxi.
Example 1
The embodiment provides a pre-fermented pizza frozen embryo which is prepared from the following raw materials in parts by weight:
52.77kg of wheat flour, 1.58kg of milk powder, 0.95kg of salt, 5.28kg of whole egg liquid, 3.17kg of fresh yeast, 3.17kg of butter, 5.28kg of white granulated sugar, 26.39kg of water, 1.26kg of leavening agent and 0.18kg of compound enzyme preparation.
Wherein the leavening agent consists of 0.84kg of glucono-delta-lactone and 0.42kg of NaHCO 3.
The compound enzyme preparation consists of 0.10kg of xylanase, 0.05kg of glucose oxidase and 0.03kg of maltogenic amylase.
The embodiment provides a preparation method of a pre-fermented pizza, which comprises the following steps:
step 1), mixing the raw materials, uniformly stirring, and controlling the surface temperature to be 18-20 ℃;
Step 2), molding and rolling into a cake shape;
step 3) proofing at 38 ℃ and 85 ℃ until the height is 1.5cm;
Step 4) quick-freezing for 30min at-35 ℃ to obtain the pre-fermented pizza frozen embryo, wherein the pre-fermented pizza frozen embryo can be frozen and stored at-18 ℃;
and 5) directly placing the frozen pre-fermented pizza frozen embryo on a tray, adding ingredients (beef, tomatoes and corns) on the tray, baking the tray in an air furnace at 178 ℃ for 11min, and baking the tray in an air furnace at 180 ℃ for 16min to obtain the pre-fermented pizza.
Example 2
The embodiment provides a pre-fermented pizza frozen embryo which is prepared from the following raw materials in parts by weight:
51.12kg of wheat flour, 2.05kg of milk powder, 1.34kg of salt, 4.81kg of whole egg liquid, 2.82kg of fresh yeast, 3.31kg of butter, 5.05kg of white granulated sugar, 27.24kg of water, 1.06kg of leavening agent and 0.16kg of compound enzyme preparation.
Wherein the leavening agent consists of 0.99kg of glucono-delta-lactone and 0.28kg of NaHCO 3.
The compound enzyme preparation consists of 0.10kg of xylanase, 0.04kg of glucose oxidase and 0.02kg of maltogenic amylase.
The embodiment provides a preparation method of a pre-fermented pizza, which comprises the following steps:
step 1), mixing the raw materials, uniformly stirring, and controlling the surface temperature to be 18-20 ℃;
Step 2), molding and rolling into a cake shape;
step 3) proofing at 30 ℃ and 75 ℃ until the height is 1.5cm;
step 4) quick-freezing at-30 ℃ for 40min to obtain the pre-fermented pizza frozen embryo, wherein the pre-fermented pizza frozen embryo can be frozen and stored at-18 ℃;
and 5) directly placing the frozen pre-fermented pizza frozen embryo on a tray, adding ingredients (beef, tomatoes and corns) on the tray, baking the tray in an air furnace at 175 ℃ for 10min, and baking the tray in an air furnace at 200 ℃ for 14min to obtain the pre-fermented pizza.
Example 3
The embodiment provides a pre-fermented pizza frozen embryo which is prepared from the following raw materials in parts by weight:
54.03kg of wheat flour, 1.02kg of milk powder, 0.83kg of salt, 5.53kg of whole egg liquid, 3.61kg of fresh yeast, 2.82kg of butter, 5.52kg of white granulated sugar, 25.13kg of water, 1.57kg of leavening agent and 0.20kg of compound enzyme preparation.
Wherein the leavening agent consists of 0.78kg of glucono-delta-lactone and 0.58kg of NaHCO 3.
The compound enzyme preparation consists of 0.10kg of xylanase, 0.05kg of glucose oxidase and 0.05kg of maltogenic amylase.
The embodiment provides a preparation method of a pre-fermented pizza, which comprises the following steps:
step 1), mixing the raw materials, uniformly stirring, and controlling the surface temperature to be 18-20 ℃;
Step 2), molding and rolling into a cake shape;
step 3) proofing at 40 ℃ and 90 ℃ until the height is 1.5cm;
step 4) quick-freezing at-40 ℃ for 20min to obtain the pre-fermented pizza frozen embryo, wherein the pre-fermented pizza frozen embryo can be frozen and stored at-18 ℃;
and 5) directly placing the frozen pre-fermented pizza frozen embryo on a tray, adding ingredients (beef, tomatoes and corns) on the tray, baking the tray in an air furnace at 180 ℃ for 12min, and baking the tray in an open furnace at 160 ℃ for 18min to obtain the pre-fermented pizza.
Example 4
Example 4 differs from example 1 in that in step 1), the order of addition is as follows:
Step 1-1), xylanase and glucose oxidase are dissolved in water, and stirred and dissolved;
and 1-2) adding other substances, uniformly stirring, and controlling the surface temperature to be 18-20 ℃.
Example 5
Example 5 differs from example 4 in that the raw material for preparing the pre-fermented pizza frozen embryo also comprises 0.1kg of vitamin C.
Example 6
Example 6 differs from example 4 in that the starting material for preparing the pre-fermented pizza frozen embryo also comprises 0.03kg of resistant dextrin.
Example 7
Example 7 differs from example 4 in that the starting material for preparing the pre-fermented pizza frozen embryo also comprises 0.1kg of vitamin C and 0.03kg of resistant dextrin.
Example 8
Example 8 differs from example 7 in that the starting material for preparing the pre-fermented pizza frozen embryo also comprises 1.2kg of protein powder. The egg white powder is obtained by boiling egg with shell, removing yolk, and pulverizing into mud.
Example 9
Embodiment 9 differs from embodiment 8 in that step 1-2) further comprises:
1-2-1) uniformly stirring wheat flour, milk powder, salt, vitamin C, resistant dextrin, whole egg liquid and water, standing for 1-2h, 1-2) adding fresh yeast, butter, white granulated sugar, leavening agent, maltose amylase and protein powder, and uniformly stirring.
Example 10
Example 10 differs from example 8 in that it was baked in an air oven at 170 ℃ for 11min and in an open oven at 180 ℃ for 16min.
Example 11
Example 11 differs from example 8 in that it was baked in a wind oven at 175 ℃ for 11min and then in a wind oven at 180 ℃ for 16min.
Comparative example 1
Comparative example 1 differs from example 1 in that the leavening agent consists of 1.008kg of glucono-delta-lactone and 0.252kg of NaHCO 3.
Comparative example 2
Comparative example 2 differs from example 1 in that the enzyme preparation consists of 0.12kg xylanase, 0.04kg glucose oxidase, 0.02kg maltogenic amylase.
Comparative example 3
Comparative example 3 differs from example 1 in that in the built enzyme preparation, the maltogenic amylase is replaced by an alpha amylase.
The moisture content reduction rate and the texture of the pre-fermented pizza prepared in the above examples and comparative examples were measured, and the method and the results are as follows:
1. measurement of moisture content reduction Rate of Pre-fermented pizza
The pre-fermented pizza frozen embryos prepared in step 4) of examples and comparative examples were subjected to moisture measurement by the method of GB5009.3, resulting in A1. The pre-fermented pizza frozen embryos prepared in step 4) of examples and comparative examples were stored at-18 ℃ for 30 days, and then measured for moisture, as measured by the method of GB5009.3, and as a result, A2. The moisture content reduction rate x, x= -A2-A1-/A1 of the pre-fermented pizza frozen embryo was calculated, and the moisture content reduction rate result of the pre-fermented pizza frozen embryo is shown in Table 1.
2. Measuring hardness and elasticity of the pre-fermented pizza
The hardness and elasticity of the fresh pre-fermented pizza prepared in examples and comparative examples and the pre-fermented pizza after 2 days of storage at 5 ℃ were measured by a texture analyzer, and the hardness and elasticity change rates were calculated, and the results are shown in table 1.
3. The thickness h1 of the pre-fermented pizza frozen embryo before baking and the thickness h2 of the pizza of the pre-fermented pizza after baking were measured by using calipers, and the pizza thickening rate z, z=h2-h 1/h1 was calculated, and the pizza thickening rate results are shown in table 1.
As can be seen from comparison of examples 1-3 with example 4, when the leavening agent and water are stirred and dissolved in step 1), and other substances are added and stirred uniformly, the thickening rate of the pizza after baking is improved.
As is clear from comparison of example 4 with example 5, when vitamin C was added to the pre-fermented pizza frozen embryo, the moisture content decrease rate of the pre-fermented pizza after freezing became small, the hardness change rate of the pre-fermented pizza after storage at 5℃for 2 days became small, and the elastic change rate became small.
As is clear from comparison of example 4 with example 6, when resistant dextrin was added to the pre-fermented pizza frozen embryo, the moisture content decrease rate of the pre-fermented pizza after freezing was small, the hardness change rate of the pre-fermented pizza after storage at 5℃for 2 days was small, and the elastic change rate was small.
Example 4 shows that vitamin C and resistant dextrin have significant synergistic effects in terms of moisture content reduction rate, hardness change rate after 2 days of storage, and elasticity change rate improvement of the pre-fermented pizza after freezing, as compared with examples 5-7.
As is clear from comparison of example 7 with example 8, when the protein powder was added to the pre-fermented pizza frozen embryo, the moisture content decrease rate of the pre-fermented pizza after freezing became small, the hardness change rate of the pre-fermented pizza after storage at 5℃for 2 days became small, and the elastic change rate became small.
As is clear from comparison of example 8 with example 9, when wheat flour, milk powder, salt, vitamin C, resistant dextrin, whole egg liquid and water are stirred uniformly, and left for 1-2 hours, and other substances are added, the moisture content reduction rate of the pre-fermented pizza after freezing becomes small, the hardness change rate of the pre-fermented pizza after being stored at 5 ℃ for 2 days becomes small, the elastic change rate becomes small, and the thickening rate of the pizza after baking is improved.
As can be seen from comparison of examples 8 with examples 10 and 11, when the baking temperature in the air oven was changed, or the baking was changed from the open-hearth, air-oven baking to single-open-hearth baking or single-air-oven baking, the hardness change rate of the pre-fermented pizza after 2 days storage at 5 ℃ became large, the elastic change rate became large, and the thickening rate of the pizza after baking was reduced.
As is clear from the comparison between example 1 and comparative example 1, when the mass ratio of glucono-delta-lactone to NaHCO 3 in the leavening agent is outside (1.34-3.54): 1, the moisture content of the pre-fermented pizza decreases by 35% or more, the hardness change rate of the pre-fermented pizza after 2 days storage at 5 ℃ is 70% or more, the elastic change rate is 20% or more, and the thickening rate of the pizza after baking is 20% or less.
As is clear from comparison between example 1 and comparative example 2, when the mass ratio of xylanase, glucose oxidase and maltogenic amylase in the compound enzyme preparation is (2-5): 1-2): 1, the moisture content of the pre-fermented pizza is reduced by 35% or more, the hardness change rate of the pre-fermented pizza after 2 days storage at 5 ℃ is 70% or more, the elastic change rate is 20% or more, and the pizza thickening rate after baking is 20% or less.
As can be seen from comparison of example 1 with comparative example 3, when the kind of enzyme preparation in the compound enzyme preparation was changed, the moisture content reduction rate of the pre-fermented pizza was 35% or more, the hardness change rate of the pre-fermented pizza after 2 days storage at 5℃was 70% or more, the elastic change rate was 20% or more, and the pizza thickening rate after baking was 20% or less.
The above embodiments are not intended to limit the scope of the application, so that the equivalent changes of the structure, shape and principle of the application are covered by the scope of the application.
Claims (7)
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Citations (3)
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| CN102026549A (en) * | 2008-04-22 | 2011-04-20 | 普瑞图斯股份有限公司 | Novel method for preparing ready-to-bake frozen doughs |
| WO2012130969A1 (en) * | 2011-03-29 | 2012-10-04 | Novozymes A/S | Process for production of a baked product |
| CN114304212A (en) * | 2021-12-31 | 2022-04-12 | 武汉市仟吉食品有限公司 | Pre-fermented frozen dough and preparation method and application thereof |
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| US4966778A (en) * | 1981-12-02 | 1990-10-30 | Kraft General Foods, Inc. | Method for producing frozen proofed dough |
| CN105994474A (en) * | 2016-07-20 | 2016-10-12 | 天津南侨食品有限公司 | Special modifying agent for frozen dough containing yeasts as well as manufacturing method and application thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102026549A (en) * | 2008-04-22 | 2011-04-20 | 普瑞图斯股份有限公司 | Novel method for preparing ready-to-bake frozen doughs |
| WO2012130969A1 (en) * | 2011-03-29 | 2012-10-04 | Novozymes A/S | Process for production of a baked product |
| CN114304212A (en) * | 2021-12-31 | 2022-04-12 | 武汉市仟吉食品有限公司 | Pre-fermented frozen dough and preparation method and application thereof |
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