Improving performance of croissant dough during processing and frozen storage

改善羊角面包面团在加工和冷冻储存过程中的性能

• 批准号: 478450-2015
• 负责人: Ragaee, Sanaa
• 金额: $ 1.82万
• 依托单位: University of Guelph
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2015
• 资助国家: 加拿大
• 起止时间: 2015-01-01 至 2016-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=579516
• 关键词: Improving; performance; croissant; dough; during

Croissants are high-value baked products made of layered yeast-leavened dough. They are very popular when sold as frozen dough to be baked at home or retail outlet. Freezing of croissant dough, however, leads to deterioration of product quality. This issue poses a big technological challenge to manufacturers. In croissants processing, sheeting and blocking/forming/moulding are very important steps which determine the quality of the end product. Sheeting and resting the dough are the major constraints in croissant process, through which the dough is gradually reduced to very thin sheets before it is folded into three or four layers. In the food industry time is money, and thus resting time during sheeting is very short and the dough has to be able to overcome the stress and remain as a continuous film to function as a barrier to fat. The possibility of the gluten network being damaged by an excessive pressure during sheeting could have a significant effect on the quality and functionality of the protein as well as the quality of the final product. The main concern of the collaborating company is the low freezing intolerance of their croissant' dough, its low intolerance to overcome the excessive pressure during sheeting and the overall functional properties of the flour which have significant impact on dough plasticity and consequently the quality of the final product. Therefore, the main goal of this research is to investigate the possibility of using a combination of enzymes at different concentrations to modify the wheat flour functionality and rheological properties (extensibility, elasticity and plasticity) to withstand the stress during sheeting and block the fat. Also to alleviate some of the detrimental effects of the frozen storage on the dough properties. The outcome of the research will help better understand the action of enzymes in protein crosslinking to produce dough that would withstand freezing storage and sheeting process. This should result in high quality croissant.

牛角面包是由分层的酵母发酵面团制成的高价值烘焙产品。他们是非常受欢迎的时候出售的冷冻面团被烘烤在家里或零售店。然而，冷冻羊角面包面团会导致产品质量下降。这对制造商来说是一个巨大的技术挑战。在羊角面包加工过程中，压片和成型是决定最终产品质量的非常重要的步骤。面团的压片和静置是羊角面包制作过程中的主要限制，通过这一过程，面团在被折叠成三层或四层之前逐渐变成非常薄的薄片。在食品工业中，时间就是金钱，因此压片期间的休息时间非常短，面团必须能够克服压力并保持为连续的膜以起到脂肪屏障的作用。面筋网络被损坏的可能性在压片过程中过度的压力可能会对质量产生重大影响 和功能性以及最终产品的质量。合作公司的主要关注点是其羊角面包面团的低冷冻耐受性、其克服压片过程中过度压力的低耐受性以及面粉的整体功能特性，这些特性对面团可塑性以及最终产品的质量具有重大影响。因此，本研究的主要目标是研究使用不同浓度的酶组合来改变小麦粉功能性和流变学特性（延展性、弹性和塑性）以承受压片过程中的应力并阻止脂肪的可能性。也可以减轻冷冻储存对面团特性的一些不利影响。这项研究的结果将有助于更好地了解酶在蛋白质交联中的作用，以生产出能够承受冷冻储存和压片过程的面团。这将导致高品质的羊角面包。