| 摘要 |
PURPOSE: A method of making a frozen dough product by adding protein and polysaccharides to conventional dough to minimize the lowering in the quality of bread caused by freezing is provided. It minimizes freeze damage to improve the quality of bread and to provide high quality bread. CONSTITUTION: Based on 100 parts by weight of wheat flour, a mixture is agitated with a vertical mixer for 2min at 100rpm, subsequently 2min at 190rpm, 2min at 190rpm after addition of margarine and then 5min at 190rpm to give dough. The dough is divided into 430g, quickly frozen at -40deg.C for 3hr in a polyethylene bag, stored at -20deg.C for 8hr and then thawed to 5deg.C for 15hr to give frozen dough for bakery products. The mixture contains 63 parts by weight of water, 2.5 parts by weight of dried yeast, 0.5 parts by weight of yeast food, 2 parts by weight of salt, 6 parts by weight of sugar, 3 parts by weight of skin milk powder, 1 parts by weight of ascorbic acid and 0.8 parts by weight of protein and polysaccharides.
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