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| 冷冻面团冷冻贮存和解冻的工艺 | |
| 引用本文： | 陆婕,管筱武,梁运祥. 冷冻面团冷冻贮存和解冻的工艺[J]. 食品与发酵工业, 2001, 27(2): 47-51 |
| 作者姓名： | 陆婕 管筱武 梁运祥 |
| 作者单位： | 1. 华中理工大学生命科学与技术学院, 2. 武汉市环境保护局, 3. 华中农业大学生命科学与技术学院, |
| 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 95min |
| 关 键 词： | 冷冻面团 冷冻贮存 解冻 |
| 修稿时间： | 2000-03-21 |
Technology of Freezing-storing and Thawing for Frozen Doughs |
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| Lu Jie,GUAN Xiaowu,Liang Yunxiang. Technology of Freezing-storing and Thawing for Frozen Doughs[J]. Food and Fermentation Industries, 2001, 27(2): 47-51 | |
| Authors: | Lu Jie GUAN Xiaowu Liang Yunxiang |
| Abstract: | 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 freezingstoring 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 % th, 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 959% rh, or thaw 1 min in the microwave oven,then open the wrapping and proof 95min at 32℃ and 95 % rh. |
| Keywords: | frozen dough freezing-storing thawing |
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