摘要
研究了冷冻面团在冷冻贮存和解冻过程中面团温度的变化 ,并选择了冷冻面团面包的最佳冷冻贮存和解冻的工艺条件 :面团 30℃、90 %～ 95%rh前发酵 2 0min ,成型后于- 2 0℃冷冻贮存 ;冷冻面团可在打开包装后 ,38℃ ,95%rh解冻 4 0min ,32℃ ,95%rh醒发 55min ,或用微波炉解冻档解冻 1min再打开包装 ,32℃ ,95%rh醒发
Conditions of freezing and thawing play an important role in preparations technology of frozen doughs. In this paper, the changes of frozen doughs' temperature during freezing-storing and thawing were studied, and the better technology condition of freezing storing and thawing were selected. Doughs should preferment 20min at 30℃ and 90%～95%rh, freeze and store at -20℃ after shaping. Frozen doughs should thaw 40min at 38℃ and 95%rh after opening the wrapping, and proof 55min at 32℃ and 95%rh, or thaw 1 min in the microwave oven, then open the wrapping and proof 95min at 32℃ and 95%rh.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第2期47-51,共5页
Food and Fermentation Industries
