冷冻面团及冷控面团技术PPT课件.pptVIP

* We will now discover the 4 existing technologies to make frozen products * This is Frozzzzz, he will interfere in the presentation and stress the important steps in the different processes * Unfermented frozen or UFF. In this process the dough is frozen right after make up. The product has its unproofed final shape. * 中法合资企业北京巴黎大磨坊食品有限公司 ，可颂坊，拉普利奥食品(张家港)有限公司 ，好利来 * Dough temperature should ideally be between 18 ℃ and 21℃. WHY? We do not want the dough to start fermenting, therefore the dough temperature should be kept low to prevent the yeast becomes active and starts to produce C02. Improvers allow excellent dough development during mixing. WHY? The emulsifiers, oxidation agents enzymes will help the development of the dough. Emulsifiers used in improvers for frozen dough are doughstrengtheners. Oxidation agents will help the gluten network to link. Flour should contain at least 12% proteins. WHY? During freezing a part of the gluten network will be broken by ice cristals. To assure a good gas retention after freezing during final proof, this protein content is indispensable. Additionally, improvers for UFF dough can also contain gluten to enhance the quantity in the dough. Yeast quantity can be increased by 50 -100% depending on desired freezer storage. WHY? When the product is frozen for a long time, the quantity of yeast has to be increased between 50 and 100 % to assure that during the final proof after freezing, there is enough gas development * After giving the UFF dough its final shape, it will be frozen. The next slides will explain what happens when freezing at different temperatures * The optimal way to preserve yeast viability in the dough is to freeze at 20° C. WHY? When freezing dough at -20 ℃, the yeast has time to release a part of the water it contains. The ice crystals that are formed are from optimal size. The damage to the gluten network will be minimal * Here are some examples of UFF products, In fact the sky is the limit. All possi