Method for gluten fortifying of dough

Method for gluten fortifying of dough

The invention provides a method for gluten fortifying of dough. By the utilization of the method, quick-frozen dumplings do not crack at low temperature and are not overcooked at high low temperature, and the quick-frozen dumplings are white in color, thin in wrapper and tough and chewy in taste. Th...

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Hauptverfasser: DING GANGJUN, WANG DIANLONG, WANG DINGDONG
Format: Patent
Sprache:eng
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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creator DING GANGJUN
WANG DIANLONG
WANG DINGDONG
description The invention provides a method for gluten fortifying of dough. By the utilization of the method, quick-frozen dumplings do not crack at low temperature and are not overcooked at high low temperature, and the quick-frozen dumplings are white in color, thin in wrapper and tough and chewy in taste. The method for gluten fortifying of the dough through machines includes the steps that 3400 g of dumpling flour and 1500 g-1600 g of drinking water are taken and then added into a dough maker in sequence to be stirred for 10-15 minutes, formed dough is placed in a closed container to be softened for 10-12 hours at 8 DEG C-12 DEG C above zero, and then the softened dough is folded and pressed to be 2 cm-2.5 cm through a dough pressing machine; at the moment, gluten is already fortified comprehensively, tensile force is increased, and high contractility is achieved. Through a dumpling machine, the dough is pressed to 1 mm-1.5 mm in thickness to be formed.
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By the utilization of the method, quick-frozen dumplings do not crack at low temperature and are not overcooked at high low temperature, and the quick-frozen dumplings are white in color, thin in wrapper and tough and chewy in taste. The method for gluten fortifying of the dough through machines includes the steps that 3400 g of dumpling flour and 1500 g-1600 g of drinking water are taken and then added into a dough maker in sequence to be stirred for 10-15 minutes, formed dough is placed in a closed container to be softened for 10-12 hours at 8 DEG C-12 DEG C above zero, and then the softened dough is folded and pressed to be 2 cm-2.5 cm through a dough pressing machine; at the moment, gluten is already fortified comprehensively, tensile force is increased, and high contractility is achieved. 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subjects BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
title Method for gluten fortifying of dough
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