CN110463731A - 一种提升冷冻华夫面团保质期内品质的方法 - Google Patents
一种提升冷冻华夫面团保质期内品质的方法 Download PDFInfo
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- CN110463731A CN110463731A CN201910852663.9A CN201910852663A CN110463731A CN 110463731 A CN110463731 A CN 110463731A CN 201910852663 A CN201910852663 A CN 201910852663A CN 110463731 A CN110463731 A CN 110463731A
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- dough
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- waffle
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Links
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- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/008—Freeze-drying
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110959651A (zh) * | 2019-12-19 | 2020-04-07 | 宿州麦香缘食品有限公司 | 一种面饼生产方法及面饼 |
CN111296521A (zh) * | 2020-03-17 | 2020-06-19 | 乐斯福(明光)有限公司 | 一种多功能复配面包营养预拌粉的制备方法 |
CN113575678A (zh) * | 2021-06-24 | 2021-11-02 | 中粮集团有限公司 | 延长米制品保质期的方法 |
CN114081055A (zh) * | 2021-12-08 | 2022-02-25 | 武汉轻工大学 | 一种预烘焙面包的制备方法 |
CN114097852A (zh) * | 2021-11-16 | 2022-03-01 | 中国农业科学院茶叶研究所 | 一种基于冷藏中种发酵制备无蔗糖全麦茶面包的方法 |
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CN101455217B (zh) * | 2008-12-31 | 2011-04-06 | 华南理工大学 | 一种超声强化冷冻面团的设备及方法 |
CN104351289A (zh) * | 2014-11-10 | 2015-02-18 | 赵炎 | 一种冷冻发酵生胚面团 |
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CN106996673A (zh) * | 2017-05-22 | 2017-08-01 | 合肥美菱股份有限公司 | 一种高压静电保鲜冰箱 |
CN107668121A (zh) * | 2017-10-26 | 2018-02-09 | 南京工业大学 | 改善冷冻面团酵母发酵力的方法 |
CN109548832A (zh) * | 2019-01-18 | 2019-04-02 | 宁波海通食品科技有限公司 | 一种预油炸调理锅贴皮复热脆性调控的方法 |
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2019
- 2019-09-10 CN CN201910852663.9A patent/CN110463731B/zh active Active
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CN101455217B (zh) * | 2008-12-31 | 2011-04-06 | 华南理工大学 | 一种超声强化冷冻面团的设备及方法 |
CN104351289A (zh) * | 2014-11-10 | 2015-02-18 | 赵炎 | 一种冷冻发酵生胚面团 |
CN104905152A (zh) * | 2015-05-28 | 2015-09-16 | 华南理工大学 | 微波联合电场辅助制作速冻方便米饭的方法及冷冻装置 |
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李银丽,等: "超声辅助冷冻对面团加工品质的影响极其作用机制研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
苏芳萍,等: "原辅料和冷冻工艺对冷冻面团流变学特性的影响", 《2016年广东省食品学会年会论文》 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110959651A (zh) * | 2019-12-19 | 2020-04-07 | 宿州麦香缘食品有限公司 | 一种面饼生产方法及面饼 |
CN111296521A (zh) * | 2020-03-17 | 2020-06-19 | 乐斯福(明光)有限公司 | 一种多功能复配面包营养预拌粉的制备方法 |
CN113575678A (zh) * | 2021-06-24 | 2021-11-02 | 中粮集团有限公司 | 延长米制品保质期的方法 |
CN114097852A (zh) * | 2021-11-16 | 2022-03-01 | 中国农业科学院茶叶研究所 | 一种基于冷藏中种发酵制备无蔗糖全麦茶面包的方法 |
CN114081055A (zh) * | 2021-12-08 | 2022-02-25 | 武汉轻工大学 | 一种预烘焙面包的制备方法 |
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