Pre-fermented Danish pastry quick-freeze dough production technology

• Main Authors: ZHU QIXI, LIU YI, TONG DI, LI ZHENLING, SHENG XINXIN, CUI YUE
• Format: Patent
• Language: Chinese; English
• Published: 28.05.2019
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention discloses a pre-fermented Danish pastry quick-freeze dough production technology and relates to the technical field of food processing. According to the production technology disclosed by the invention, technological parameters of products are reasonably controlled, and pre-fermented Danish pastry quick-freeze dough can still keep fermentation power and bulkiness as frozen dough after being unfrozen; thus, product quality is improved, and production cost is reduced. According to the production technology disclosed by the invention, pre-fermentation proofing parameters are controlled, so that plasticity and extensibility of the dough are improved; after the pre-fermented Danish pastry quick-freeze dough is baked, the dough has crisp taste, and the section of the dough has evenair holes. 本发明公开了一种预发酵丹麦酥速冻面团的生产工艺，涉及食品加工技术领域。本发明通过合理控制产品的工艺参数，预发酵丹麦酥速冻面团在解冻后依然能够保证冷冻面团的起发力与膨松性，提高产品质量、降低生产成本；本发明通过控制预发酵的醒发参数，提高面团的可塑性和可延展性，预发酵丹麦酥速冻面团在烘烤后口感酥脆,剖面气孔均匀。